Our family loves cornbread. Honey cornbread that is.
I used to buy store bought mixes but over the last year or so I’ve been trying to cook more from scratch. Plus the kids weren’t too crazy over the mixes adn by the time I add my own eggs and milk, it doesn’t cost much more to just use all my own ingredients.
I tried a few different recipes, but they just didn’t taste very good. Most of the time they were either not sweet enough or too mealy. In other words, the kids didn’t like them.
Then I stumbled upon this recipe for World’s Best Honey Cornbread and that’s where I stayed for quite some time. This recipe is delicious. BUT it calls for 4 eggs along with 1/2 cup of honey per batch which can make the recipe a little pricey. It also tastes more like cake (no really complaining here) and sometimes we just want that good ole cornbread taste.
So I set out to create my own recipe with these things in mind:
- Less ingredients without compromising taste or reducing yield.
- Less sugar.
- Increase cornmeal without turning mealy.
This is the recipe I’m sharing with you. And by the way, the kids LOVE. it. Enjoy!