Cornbread is a southern treat that has been around for many, many years. People can and will eat cornbread with or in a glass of milk, with pinto beans, or on the side as a bread for many delicious meals.
Cornbread is a grainy (corn) bread to eat, but have you ever tried the honey cornbread? It leaves you with a full feeling of sweet bread that is no longer a grainy taste.
To learn how to make my easy honey cornbread, follow the steps in the photo listing.
Corn bread/muffin mix
Begin your process of making the honey cornbread with a box of corn bread/muffin mix. I prefer to use the "Jiffy" brand, simply because all you need to do is add several ingredients.
Combining the ingredients
Place the box of corn bread/muffin mix into a medium bowl. Add per the box instructions. Normally it takes one egg and a 1/3 cup of milk.
Adding honey to the mix
In this step you want to add 1/2 cup of pure honey. Store bought kind is fine, but fresh mountain honey is the best to use in any recipe. Mix thoroughly until blended.
Pour into pan
After your mixture is thoroughly blended, pour into a greased pan. I use the spray olive oil to help keep down the health issues of vegetable oil.
Place into oven
Have your oven preheated to 350*F. Place the pan of batter into the oven on the top rack. If you have a timer, set it for 30 minutes or you simply keep an eye on it until it is golden brown.
Checking to make sure it is done
After the time is up and the bread is golden brown, take the pan out of the oven and place on a heat resistant mat or the stove top. Take a butter knife and stick it down into the middle of the bread. If it comes out clean, then the bread is completely cooked. If it comes out with some batter on it, then place it back into the oven for an additional five minutes.
Finished honey cornbread
After cooling, have yourself a glass of milk and chow down. This bread goes right along with any meal including any type of beans, pork, chicken, greens, etc...