November 14, 2012

A Fall Favorite: Honey Cornbread Recipe. ~ Joy Herbst

A versatile recipe.

I am honored that I get to make and bring this honey cornbread to my in-laws for Thanksgiving. I make them in my pumpkin muffin tins. It’s a great recipe from Allrecipes.com and I have had good success using different flours (whole wheat, soy) instead of the white flour, and find that it’s too sweet with plain flour anyway.


  •  >>1 cup all-purpose flour
  • >>1 cup yellow cornmeal
  • >>1/4 cup white sugar
  • >>1 tablespoon baking powder
  • >>1 cup heavy cream
  • >>1/4 cup vegetable oil
  • >>1/4 cup honey
  • >>2 eggs, lightly beaten

The original recipe yields 8 servings.


  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×9 inch baking pan.
  2. In a large bowl, stir together flour, cornmeal, sugar and baking powder.
  3. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine.
  4. Pour batter into prepared baking pan.
  5. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.


Joy Herbst is a momma to Ari, yoga student and sometime teacher, belly dancer and APRN who is grateful for the four seasons that inspire her in jamming out to multitudes of music while cooking in her overwhelmed kitchen. Visit her website.






Editor: Maja Despot


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