Honey Cornbread

I love cornbread. Absolutely love it. My mother, back in the day, would make cornbread and then my brother and I would take turns devouring it.

Anyway, I saw one of my more real-food-oriented co-workers bringing muffin-ish objects from home for lunch, and so I started to wonder about what sort of muffin-ish objects I could make.

I also started this process during my no-real-sugar phase, which is why I picked out a honey recipe, but honey is fun to work with anyway. The other highlight is that it uses plain old oil instead of butter.

It's adapted, with some tweaks, from another honey corn bread recipe. I decided I wanted to bump up the sugar concentration a little bit so it can stand on it's own and also worked out how to make it in muffin form.

I may eventually convert it to use the scale.


  • 1 cup yellow cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 large egg
  • 1 cup milk (buttermilk works well)
  • 1/2 cup honey (can replace 1/8 cup of that with barley malt syrup for variety)
  • 1/4 cup oil


  1. Preheat oven to 425 degrees F
  2. Combine all ingredients in stand mixer bowl, mount flat beater
  3. Mix until smoothly combined
  4. Pour into greased and floured 8-inch square baking pan or 12 lined cupcakes
  5. Bake for 20 minutes in baking pan or 15 minutes in cupcakes. Check for doneness with a toothpick: If it's dry, it's done