Sweet Wheat Honey Cornbread

Apparently West Virginians are well-known for loving cornbread. This is something that, despite living here for over ten years, I didn’t know until recently. I only found out because I started seeing it frequently mentioned in different media outlets (as well as many jokes). Such as this book by Barbara McCallum called More Than Beans and Cornbread: Traditional West Virginia Cooking (I’ve never read this book–it might actually be good, but I saw the title the last time I was in Barnes & Noble and rolled my eyes a little). I guess our love for cornbread is so well-known (by everyone but myself, since I rarely had cornbread growing up) that we have to make sure the rest of the world knows it’s not all we eat. Ah, stereotypes.

I am not a traditional West Virginian. I don’t like cornbread all that much. *gasp*

Zach does like cornbread, though. So when we were in our first year of marriage and he asked me for cornbread and chili, I wasn’t sure exactly what to do. I knew how to make chili, of course (who doesn’t like a good bowl of chili?). But cornbread? Ugh.

This May, we’ll celebrate our third anniversary and I think I’ve finally perfected my favorite cornbread recipe. I know this, because it’s the first time I’ve not only eaten cornbread, but eaten the leftovers as well. It’s the opposite of every other cornbread I have ever had–it’s sweet and moist. It hardly crumbles, which I love.

And now, the recipe! (This isn’t really my recipe. I actually got it from someone else and adapted it…though I don’t remember where I got it. I’m sorry. If you know who originally came up with this, tell me and I’ll give credit.)

Sweet Wheat Honey Cornbread

• 1 cup wheat flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 cup heavy cream (if you don’t have this, use either buttermilk or the substitute for heavy cream listed below)
• 1/4 cup oil
• 1/4 cup agave nectar OR honey
• 2 eggs

Step 01: Preheat oven to 400°F. Stir together dry ingredients and then add the wet ones. (Note: a whisk will not work–this is too thick. Use an electric beater.) Pour batter into a prepared 9×9 baking dish.

Step 02: Bake for 20-25 minutes or until a toothpick comes out clean. (I can usually tell mine isn’t done by the way it jiggles when I pull it out of the oven.)

It’s quite delicious.

I served this with stuffed pepper soup last week and it was wonderful.

Also, here’s a substitute for 1 cup of heavy cream if you don’t happen to have any:

• 3/4 cup of milk
• 1/3 cup butter
• 1 tbsp flour (optional–only use if you’re using low fat/skim milk)

Enjoy!

I try not to make this very often because it’s obviously not great for you. I’ll probably be experimenting with ways of making it healthier soon, though. =)

Sweet Wheat Honey Cornbread

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Ingredients

• 1 cup wheat flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 cup heavy cream (if you don't have this, use either buttermilk or the substitute for heavy cream listed below)
• 1/4 cup oil
• 1/4 cup agave nectar OR honey
• 2 eggs

Instructions

Preheat oven to 400°F. Stir together dry ingredients and then add the wet ones. (Note: a whisk will not work–this is too thick. Use an electric beater.) Pour batter into a prepared 9×9 baking dish.

Bake for 20-25 minutes or until a toothpick comes out clean. (I can usually tell mine isn’t done by the way it jiggles when I pull it out of the oven.)

Sweet Wheat Honey Cornbread was last modified: June 16th, 2018 by Chelsey