Every Thanksgiving, Christmas and Easter my wife requests that I make my homemade cornbread recipe. Unlike other recipes, I used cans of creamed corn, not whole kernel corn. To add a little bit of sweetness I like to add a tablespoon or two of honey. If you have manuka honey instead of regular honey on-hand, that’s even better. As an added extra treat…you can melt a little bit of honey butter and drizzle it over-the-top before serving. Delicious!
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Classic Homemade Cornbread Recipe
1 cup white corn meal
1 cup all purpose flour
1/4 cup granulated sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup vegetable oil
1 cup milk
1 Tbsp. Manuka honey or regular honey
1 large egg, lightly beaten
20 oz. canned cream corn
Preheat oven to 350 degrees F.
Sift together the white corn meal, flour, sugar, baking powder and salt in a large mixing bowl until well combined. In a separate bowl mix together the vegetable oil, milk, honey and egg. Mix the wet ingredients into the dry ingredients. Stir in the 20 oz. of canned cream corn until everything is well combined.
Lightly grease an 8″ by 8″ ceramic or glass baking dish. Pour the batter into the pan and use a spatula to get an even layer of batter. Place baking dish into the preheated oven and bake for 17 to 18 minutes or until done. (the top will be lightly golden). Remove from oven and let it sit in the pan for another 4-5 minutes before serving.
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