Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sweet cornbread. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sweet Cornbread is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Sweet Cornbread is something that I’ve loved my whole life. They’re nice and they look fantastic.

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite. This moist and fluffy sweet cornbread is one of my favorites to make during the fall.

To get started with this recipe, we must first prepare a few ingredients. You can have sweet cornbread using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Cornbread:

1. Prepare 1 cup cornmeal
2. Make ready 1 cup flour
3. Make ready 1 tbsp baking powder
4. Get 1/2 tsp salt
5. Make ready 1/2 cup melted butter
6. Make ready 2 eggs
7. Make ready 1/4 cup honey
8. Prepare 1 cup milk or half and half

The Best Sweet Cornbread. posted by Christy Denney This Sweet Cornbread recipe comes from a family cookbook that is the "best of the best," specifically from the exquisite Wendy Bagley and it is the best cornbread recipe I have ever tried. This easy cornbread recipe makes a healthy, moist, and fluffy sweet cornbread that is perfect for breakfast, lunch or dinner! Plus get my best tips for how to store cornbread, how to freeze cornbread.

Instructions to make Sweet Cornbread:

1. Mix dry ingredients.
2. In a second bowl: mix the milk and eggs.
3. Add the melted butter, honey, and milk mixture to the dry ingredients. Mix.
4. Place in baking pan. Bake at 400°F for 20 minutes.

Cornbread, cornpone, corn dodgers—what's in a name? SWEET CORNBREAD that turns out perfectly dense and sweet every time. If you love northern style cornbread, this will quickly become your go to recipe! Alright, everyone, I'm about to get controversial. Recipe courtesy of Food Network Kitchen.

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