Honey Cornbread

From Cook's Country | August/September 2012

Why this recipe works:

We scoured cookbooks looking for cornbread with true honey flavor and balanced sweetness and came up empty-handed. Most recipes were just regular, sugar-sweetened cornbread with a small amount of honey added. Adding more honey and eliminating the sugar improved flavor but made the bread sunken… read more

We scoured cookbooks looking for cornbread with true honey flavor and balanced sweetness and came up empty-handed. Most recipes were just regular, sugar-sweetened cornbread with a small amount of honey added. Adding more honey and eliminating the sugar improved flavor but made the bread sunken and wet. Adding more flour, with its structure-giving gluten, helped dry it out and reduce sinking. Tweaking the leavening finished the fix, and adjusting the oven temperature made for a tender, golden crust.

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Serves 8

Even though we used 2/3 cup, we found that the type of honey didn’t affect the flavor of the cornbread much—except with very strong honey, such as buckwheat. That lent a distinctive deep, molasses-y flavor that some of our tasters didn’t like. The test kitchen’s favorite cornmeal is Arrowhead Mills Whole-Grain Cornmeal.

Ingredients

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