Honey Cornbread

dsc_1256RECIPE #297, DAY #492


ORIGINAL RECIPE: “Honey Corn Bread,” from Ruth Yaron’s Super Baby Food*

TIMING: 40 minutes


TOOLS: A mixing bowl, whisk, wooden spoon, and a cast iron skillet


HEALTH: Corn bread is a super option for health. It goes together in a snap, and–even if you make it with white flour–the corn meal part of it is whole grain. Of course, better corn meal will get you a healthier product, as well as a whole grain flour. You can also use healthful oils (like nut or coconut) instead of the butter, although I am a firm believer in real butter.

EXPERIENCE: I really like a nice, sweet, corny corn bread that is moist inside and crunchy on the bottom. This simply was not it. It was not sweet, not corny, not moist, and not crunchy. It was, however, a straight-forward corn bread which was good sitting in a bowl of soup or stew in order to combine with the liquid. There’s nothing too wrong or right with it.

NOTES: Technically, you could use another baking pan besides a cast iron skillet, but I always use a preheated skillet for my corn bread. Just butter up a baking dish if you want to cook it that way, without the preheating.

If you drizzle honey over the top when you serve, then maybe it would earn its title.


  1. Preheat oven to 400F with a cast iron skillet in it.
  2. Meanwhile, in a small mixing bowl, whisk together 2 beaten eggs, 2 tablespoons melted butter (or oil), 2 tablespoons honey, and 1 cup milk. Set aside.
  3. In a larger mixing bowl, whisk together 1 3/4 cup corn meal, 1/2 cup spelt flour, 2 tablespoons wheat germ, 1 teaspoon salt, and 1 tablespoon baking powder.
  4. Quickly mix the dry ingredients into the wet.
  5. Carefully remove your pan from the oven and drop in a knob of butter. Put back into the oven for 30 seconds. Remove again and swirl around the butter. Dump the batter in and quickly return to the oven.
  6. Bake for 25 minutes, until cooked through.


Serve with a drizzle of honey and just about any Southern meal (Hoppin’ John, greens and beans, fried chicken…) or chili.

*Recipe changed from the original.


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