I generally don’t like sweet corn breads, so when I do make them, it makes the dinner time conversation rather interesting.
Russell (using a really bad Mark Lowry Voice -) “Sugar in the cornbread is cake! When you take a bite of cornbread, it’s supposed to suck 90% of the moisture out of your body!”
Jordan- “If this is cake, can I have whipped cream on it?”
Joshie- “Oooo… cake! Can I have ice cream with it?!”
Yeah… my family is strange. They are also unused to cornbread with sugar. You see, I’m a Yankee by birth and a Southerner by long time geography (well, part genetically too, if that can be genetic 😛 ) and that whole birth thing being the case, one would assume I use a ton of sugar in cornbread. Nahhhh. I’m fine with a touch, if any. I am also enough Southerner at this point that when I see people put sugar on a bowl of grits, I am hard pressed to not walk up to them, say “bless your heart, honey. You’re not supposed to do that”, then hog tie them and drag them behind a mule drawn carriage until they learn the error of their ways. So far, I’ve resisted. But I make no long term promises.
All of that said, I liked this cornbread. Would I want sweet cornbread every time? No. But I was pulled in by the words cream, honey and butter in the recipe. I mean, everyone loves those words… and by everyone, I mean I me. There are very few things that can’t be made better with copious amounts of cream and butter. Except maybe liver. There is no hope for liver. And eggplant.
This IS a pretty sweet cornbread. It’s also buttery, rich, tender and moist and quite tasty served with a
half cup pat of butter on it. This comes from one of my favorite cornbread cookbooks, The Cornbread Gospels. This book is cornbread lovers nirvana. It’s 358 pages of different corn breads and also ways to use said cornbread, plus a few go-alongs. This particular recipe isn’t one you’d serve with something like chili. In my humble opinion, chili needs an unsweetened cornbread. But this was wonderful with the roast chicken we had for dinner and will be wonderful later my favorite way, which is gently heated, put in a bowl with a ton of butter and some maple syrup. YUMMY!
You know the drill… 🙂
Sweet Cream And Honey Cornbread
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup (1/2 stick) unsalted butter, room temp
- 1/4 cup honey, warmed for easier mixing
- 2 eggs
- Butter either a medium (9 or 10 inch) cast iron skillet or a 9 inch square pan and preheat your oven to 400 degrees.
- In a large bowl, combine the flour, cornmeal, baking powder and salt.
- In another bowl, combine the cream, milk, sugar, honey and butter. Whisk well. You will probably still have some butter pieces; that’s fine.
- Beat the eggs into the cream mixture. Pour the wet ingredients into the bowl of dry ingredients and mix just until combined.
- Pour into the prepared pan, drizzle with some extra honey if desired and bake at 400 degrees until it is golden brown and slightly pulled away from the edges of the pan, about 25 minutes.
- Serve warm… or room temp… or reheated with butter and maple syrup. 🙂
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