This Recipe Has Moved ♥ Honey-Sweet Cornbread (aka Sweet Cornbread)
A classic simple cornbread sweetened with honey or the Midwestern favorite, sorghum. Sweet but not too sweet. Rich but not too rich. Ever so tender. Absolutely delicious! Bake it in the traditional round shape in a cast iron skillet or for great sliced cornbread, a loaf pan. But the recipe has moved to a new location,
please see
Honey-Sweet Cornbread
at Kitchen Parade, my food column.
Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.
© Copyright Kitchen Parade
VV 2008, 2011, 2015, 2018 (repub) & 2024 (retire)
KP 2024
© Copyright Kitchen Parade
VV 2008, 2011, 2015, 2018 (repub) & 2024 (retire)
KP 2024
Cornbread is one of those things that I find so completely addictive that I can't make it unless I have people around to eat it right away. Like biscuits, warm cornbread calls to me. It's one "vegetable" I could eat at every meal!
ReplyDeleteGreat observations, and now I'm hungry for cornbread. When I took a "foreign and regional cooking" class in high school (just a trimester class, back in the early 80s), we did those variations of cornbread for nearly every region of the US, and a couple of the other countries, too.
ReplyDeleteBread as a vegetable! Yay.
ReplyDeleteUsing cornmeal in bread and muffin recipes is a natural fit for gluten-free baking because it adds tender grainy goodness to the (sometimes dry) texture of gluten-free flours.
I have a favorite Skillet Cornbread rceipe, too; in fact, we just had it for lunch- with soup. Heaven.
Rock on, Alanna!
Hurrah! No matter how much my friends accuse me of liking "yankee cornbread," I just can't get enough of the sweet stuff, especially with honey and butter. Pooey on them - I'll take a slice!
ReplyDeleteHere's another cornbread fan! Need that book! For blue cornmeal, try Arrowhead Mills -- should be in a health food store, or ask them to order it. The Tassahara Bread Book has a fabulous cornbread that separates into layers, bread + custard.
ReplyDeleteI just check The Perfect Pantry for white corn meal. Yes, it's a Rhode Island native.
ReplyDeleteSounds delicious. I don't have any trouble finding the stone ground stuff. Love it!
ReplyDeleteYou've got sunshine!! I see it - right there on your cornbread and butter! I see the sun!! You lucky girl. More snow predicted tomorrow and Saturday. (Jiffy is my go-to cornbread "recipe" - LOL)
ReplyDeleteMMMMM... I love cornbread! Reading your post made me hungry. :) Bob's Red Mill also makes a blue cornmeal. I can find it in my healthfood store, but you can also get it online at www.bobsredmill.com. I think I'll make cornbread tonight.
ReplyDeleteLydia ~ Ah yes, especially the sweet cornbreads. I find the savory ones (like my Skillet Cornbread) to be easy to parcel out, a small slice at a time -- once it's cold, that is :-)
ReplyDeleteSharon ~ I'm excited to try those too.
Kari ~ Ah the magic of blogging! That's great to know about the gluten-free applications, thanks.
Judith ~ Yankee cornbread! But how about with sorghum, what happens then?!
Susan ~ Great tips, thank you. And NEXT UP is a custard cornmeal, I've tried a couple recipes in the last few years, they didn't measure up to expectations, for sure. PS A Rhode Island native, excellent!
RecipeGirl ~ Lucky you! Maybe there's hope for the rest of us.
Sally ~ Stay warm, Lady. PS Will you let me try to convert you? No comparison!
Cassidy ~ I guess I need to visit my neighborhood health food store more often, haven't been in there in, um, years.
Does anyone have the recipe to the sweet corn bread that is sold predominately in the southern Whole Food stores in Florida (Fort Lauderdale on US1)? It is more a cake than it is cornbread but it is by far the best I have ever had. I have tried to replicate the recipe several times so far but no luck.
ReplyDeleteI only have kosher salt. How much would I use?
ReplyDeleteMy recipe for cornbread is very similar to yours and it is my "go to" whenever I'm serving a lot of vegetable leftovers, beans/chili of any kind, Texican rice, or ham. We don't put the honey in the cornbread through - we like to slather the fresh stuff on or mix it with butter, then slather it on.- - Guess what we're having for supper! ;-)
ReplyDeleteThe usual ratio of kosher:table salt is 2:1, so go with 1 teaspoon kosher. I hope you love the cornbread!
ReplyDelete