Johnson's Honey-Sweet Cornbread
A moist, subtly sweet cornbread with honey and a hint of cinnamon. Ideal with chili or soup. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs all-purpose flour, cornmeal, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp honey
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 tsp ground cinnamon
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C) and grease an 8x8-inch baking dish. Whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
- Step 2: In a separate bowl, beat 3 tbsp honey, 3/4 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1/4 tsp cinnamon until smooth. Gradually pour the wet mixture into the dry ingredients while stirring, mixing until just combined with no lumps.
- Step 3: Pour batter into the prepared dish and bake for 22-25 minutes until the top is golden and a toothpick inserted comes out clean, with edges pulling slightly away from the dish.
