Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sweet cornbread. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Sweet Cornbread is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Sweet Cornbread is something that I’ve loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Sweet Cornbread:

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