Granny’s Southern Honey Cornbread
Reading Time: 2 minutes
By Hannah McClure Granny has been the one I’ve called for kitchen help for years. There is something about her southern cooking that makes many memories sweet as honey. Her wealth of knowledge in the kitchen is simply a honey bee on top, if you will. When it comes to cornbread, Granny’s honey cornbread is truly the best. Just a hint of sweet, making it a hit to those who like their cornbread sweet and those who don’t like it very sweet. Serve it with chili, your favorite stew, meat and potatoes, or simply with a honey butter on top for breakfast, and enjoy this family favorite. The recipe is written a bit differently, just as Granny gave it to me.
Granny’s Honey Cornbread
Preheat oven to 400 degrees F. While oven is preheating, place one tablespoon of grease (of your preference) into a cast iron skillet (9 or 10.25 inch). Place in the oven to preheat as well.
In a medium bowl, stir together:
- 1 heaping cup of cornmeal
- 1/3 cup unbleached all-purpose flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
Once well stirred, add in:
- 1 cup buttermilk
- 2 room temperature eggs
- 1 tablespoon local raw honey
- Stir until completely blended. Then pour in hot grease and stir to mix well.
- Pour batter into HOT preheated skillet. Be sure to use caution and handle with care as to not burn yourself while handling.
- Lower oven temp to 375 degrees F.
- Bake for 16-20 minutes.
HANNAH MCCLURE is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens/seasonal hogs, and baking/cooking from scratch are a few things she enjoys in her homemaking. Always learning and always chasing her littles. Find Hannah on Instagram @muddyoakhennhouse.
Originally published in the June/July 2022 issue of Backyard Beekeeping and regularly vetted for accuracy.