Many Southerners will say people from the north prefer their cornbread sweet like cake while the south, surprisingly leans toward a less sweet offering. This cornbread is less sweet and shies away from refined sugar.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

Southern-style Cornbread (prep. time about 50 minutes.  Yield 12-15 pieces depending on how you slice it.)

1/1/4 C. all purpose flour

¾ C. yellow cornmeal

3 Tb. honey

2 tsp.  Baking powder

Pinch of salt

¼ tsp. grated nutmeg

1 8.5 oz. cream-style corn

½ C. skim milk

1/4 C. vegetable oil (many real “Southern” cornbread recipes may use bacon fat for the oil or cook the corn bread in the fat from bacon cooked in the same cast-iron pan)

1 beaten egg

Preheat oven to 400. Spray a 9x9 cake pan with cooking spray.  Combine dry ingredients.  Stir in the honey as best as possible before stirring in the milk, olive oil and beaten egg until the dry and wet are just combined. Do not over-mix or your cornbread will be tough.  Bake about 30 minutes until a toothpick inserted in the center comes out clean. (If you need your cornbread sweeter, you can opt. to add in a little more honey, and/or a tablespoon of molasses. Or you can just put a little honey or jam out with the butter when serving.)

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

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