Honey whole wheat corn bread from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 333) by Melissa Clark

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Accompaniments: Spicy three-meat chili

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • meginyeg on November 07, 2022

    We liked this but it's not my favourite recipe for corn bread.

  • stockholm28 on October 18, 2014

    This was a very rich cornbread and it was so sweet that it really seemed like dessert to me. I liked the flavors of the honey and wheat, but prefer a buttermilk southern style cornbread as a side with chili.

  • monica107 on January 26, 2014

    This is a more indulgent cornbread, in my opinion. I love how the butter melted in the cast iron skillet makes the cornbread pull away from the skillet as it cooks, but a stick is definitely not necessary - I used 6 Tbsp and would probably try even less next time. (I also unintentionally browned my butter and I think it's worth trying on purpose if you like that flavor.) There is no sugar in this recipe, the honey does not sweeten it quite as much as I would have liked, so I would probably add a few tbsp of sugar if you're used to a sweeter cornbread. As is, it's good for a savory side and would probably handle mix-ins well.

  • Jane on November 06, 2011

    I made this to serve alongside the Spicy three-meat chili and it was a great accompaniment. I've used the same corn bread recipe for years but I think this is going to take over. It was tender, moist, just the right level of sweetness. I slightly undercooked it at 25 minutes, even though the test skewer came out clean, so next time it's going to be 30 minutes.

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