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Colonial Cornbread Recipe

This traditional cornbread recipe produces a delicious, buttery golden cornbread with a bit of sweetness. Corn meal was a staple for Native Americans across the great wilderness. The early colonials were introduced to cornmeal and learned to incorporate it into their European style cooking and baking.

Prep: 15 minutes | Cook: 25 minutes | Yield: 1 8×8″ pan of cornbread

recipes, southern food


  • 1 cup flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 4 tablespoons butter, melted
  • 4 tablespoons butter, softened
  • 2 teaspoons honey


  1. Preheat oven to 450°F. Grease an 8-inch square pan.
  2. Sift flour, sugar, baking powder and salt together. Combine with cornmeal. In a small bowl beat the eggs. Add eggs and milk to dry ingredients. Stir until moistened. Add the 4 tablespoons of melted butter, stirring until just blended.
  3. Pour into prepared pan and bake for 25 minutes until top is golden brown.
  4. While cornbread is cooking, whip the 4 tablespoons of softened butter with the honey to make honey butter. Set aside.
  5. When cornbread is ready, remove from oven. Allow cornbread to cool for 5 minutes then spread the honey butter over the top. Delicious!

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