Comments on: Honey Butter Cornbread

By: Sharon

Sharon — Wed, 11 Jun 2025 19:19:49 +0000

I am a huge cornbread lover and this was the best I have ever eaten. I made it with maple syrup instead of honey but I am looking forward to trying it.

By: Angel S.

Angel S. — Wed, 28 May 2025 16:10:47 +0000

This is the most amazing cornbread

By: Shannon Cooper

Shannon Cooper — Wed, 21 May 2025 19:13:18 +0000

second time coming here for the recipe. it was The Best cornbread ever. my family DEMOLISHED it. im making it tonight again and thank you so much for this perfect cornbread recipe

By: Tracy

Tracy — Sat, 19 Apr 2025 16:40:46 +0000

Really fabulous, really! Cornbread can be so hit and miss. This is just perfect everything, perfect texture not too sweet a little dense, holds up well.
Thank You!

By: David

David — Wed, 05 Feb 2025 20:17:10 +0000

Love your recipes. I made the cornbread gluten free using 1.5 cups Bob’s Mill GF all-purpose baking flour. If anything, it’s even better! Thanks!

By: Dunkin

Dunkin — Sun, 19 Jan 2025 19:44:20 +0000

Cooking this now and decided to take the advice of another message posted using 8X8 pan and it’s taking a very long time to cook through. The other post did not state the baking time but right now it’s been in the oven for an hour! Hope it comes out okay. I will report back on that later date.

By: Ash

Ash — Mon, 13 Jan 2025 15:01:37 +0000

Will this recipe fit in an 8″ skillet? I’m working on seasoning my new cast iron so I definitely prefer to use it, but I don’t want an overflowing mess in my oven. I can plan on putting the extra in muffin cups but if it will fit OK in 8″, I prefer not to.

By: Peaches

Peaches — Fri, 03 Jan 2025 02:31:57 +0000

Excellent cornbread recipe. I substituted white flour for Einkorn flour and put a little bit of coconut sugar in the dry ingredients (I never measure anything). I also used less honey so it wasn’t as sweet, but drizzled honey on top when it was done. Took less time than recipe called for (about 20 minutes or so). This was a crowd pleaser for the family and served it with black bean chili. I will definitely make this again!

By: Jess

Jess — Sun, 29 Dec 2024 17:31:42 +0000

I make these GF/VG in a muffin pan using King Arthur Baking Company Gluten-free Measure For Measure Flour, Bob’s Red Mill Egg Replacers, and oat milk and they always turn out GREAT! Thank you for this recipe!

Note – when I tried them egg free in a square pan the middle never cooked through. Finally tried a muffin pan and that did the trick!

By: Amy Berenson

Amy Berenson — Sat, 30 Nov 2024 13:23:00 +0000

This cornbread looked spectacular out of the oven, however I would change a few things. I don’t like a lot of sweetness but this needed more. I might add a little less honey and maybe some cane sugar. Also, it was quite dense. I wonder if a large grain (rather than Red Mills medium) would fix that? It was great with honey butter but I like it looser and a bit sweeter.