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This lightly sweet cornbread will be served to hungry Scouts and Scouters at the annual lunch to feed the Scouting for Food volunteers. It uses honey instead of sugar and is adopted from Marion Cunningham’s The Fanny Farmer Baking Book. This is enough for a 9 inch round or 8 inch square pan


1 cup all purpose flour

¾ cup yellow cornmeal

1-1/2 tsp. baking powder

1 tsp. salt

1 cup milk

2 eggs

1/3 cup honey

¼ cup melted butter

Preheat the oven to 425 degrees. Grease the cake pan.

Mix together in one bowl the flour, cornmeal, baking powder, and salt. Mix together in another bowl the milk, eggs, honey, and melted butter. Mix the wet and dry ingredients together until a smooth batter is formed. Bake for 20-25 minutes until the top is golden and the cornbread is cooked through. Serve warm with butter and honey.


1 thought on “Cornbread”

  1. This has been my favorite cornbread recipe for at least 20 years now. I love that it’s not overly sweetened. It’s just perfect. Bacon fat can be substituted for the butter, too. Delicious!

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