My Favorite Corn Bread

This is savory, but sweet. There is enough honey in it that you don’t need to do honey butter… just butter. Yum!

70g corn meal
60g AP flour
6g baking powder
45g sugar
2g kosher salt
125g milk
1 egg
1/4 stick butter (melted and cooled)
80g honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, egg, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 6-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 18 minutes, until golden.


Interesting. Have you tried to make the bread in a bigger format?

Yeah… that’s how I started out years ago. Same with cheesecake. But for both I prefer them in muffin cups. Easier to store/freeze/serve, and the texture is way more consistent.

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There’s cornbread, and then there’s cornbread for stuffing .


IMHO this is too sweet for stuffing.

I don’t agree that it’s too sweet. It looks like a pretty nice dessert.

I like one of these for stuffing.

Or maybe it’s this one, which has the buttermilk I use, but I don’t cook it in a skillet

Cooks Illustrated is probably behind a paywall.

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Curious why all the ingredients are in grams but the oven temp is in Fahrenheit. That’s unusual.

My scale will do either… I just prefer grams because the numbers are whole (integers), and they better allow me to visualize the recipe.