a protein-rich, extremely nutritious peanut butter cookie. I was experimenting with several ways to add more protein to the diet of my 3-year-old, who is really picky. These cookies are highly healthy and are his favorite.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 9×9-inch pan |
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 cup heavy cream
- 2 large eggs, lightly beaten
- ¼ cup vegetable oil
- ¼ cup honey
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×9-inch baking pan.
- Stir together flour, cornmeal, sugar, and baking powder in a large bowl; form a well in the center. Add cream, eggs, oil, and honey; stir until well combined. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 157 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have regular honey, so I used “sweet heat honey” and it was delicious!!
nice one
My husband loves cornbread, but he said the flavor of the cornmeal was not as strong. He likes that cornmeal flavor. Maybe I’ll add more then a cup next time. He said it was ok.
Loved the recipe! It was a little crumbly and dry so I added an egg yolk and used buttermilk instead. And it was perfect
Perfect
I didn’t like it. I’ll try another recipe.
Great cornbread recipe. I made it exactly to the directions and it was very good. As others have said, it could use a pinch of salt. I’m making it again and added the salt and also have a can of corn, drained. I’m expecting great results. I do mine in a cast iron skillet and use ghee to coat the skillet.
Once I found this recipe it is my one and only. However, I reduced the baking powder to a little less than 1/2 tablespoon because it was too crumbly otherwise.
Great recipe. Follow recipe and don’t over bake. Awesome when just out of oven with a pad of Irish Gold butter.
I loved this recipe. I was out of heavy cream so, i used whole milk and the recipe came out moist and delicious. Anytime you add a sweetener to a recipe you will need to cover the dish to avoid burning. I prepared a double recipe. Both were cooked in a glass Pyrex dish. The first one I did not cover until it had already browned. This one came out very dark. The second one I covered until the last 10 minutes of baking and it came out golden brown.
This flavor was good. I did have to substitute ingredients because I didn’t have everything. I used melted margarine for the oil and milk with melted butter (as I read from another review) for heavy cream. This was my first time making cornbread from scratch. I am proud of how it turned out. I will be adding this to my recipes.
Very nice cornbread. Easily browns so I had to cover after 10 minutes with foil. I also had to slice off dark brown burned looking ends . Otherwise it was moist and tender. But I like some of my other cornbreads made with buttermilk a bit better.
I loved the base of this recipe. The only thing I would change for the future is to add some more honey but that is just personal preference. I did have to cook it longer than the recipe called for but I think that’s cause I used a pan that wasn’t to the exact measurements. I think I used an 8×10 or something like that.
This is excellent sweet cornbread. I didn’t have heavy cream so I thinned out some sour cream with milk and it worked just fine. I will absolutely make this again.
This was good, but my family felt it needed a little salt. The only change I made was substituting 2T of butter and up to 1c 1% milk for heavy cream.
This is my go to when making Chili and cornbread
Made this with my minis. Came out great. I added an extra 1/4 c of cornmeal to the batter.
Wow, best tasting cornbread to date! Didn’t have any cream so I substituted 3/4 cup milk, 1/3 cup melted butter and it worked. So good!
A nice sweet cornbread. The reason for four stars is it’s a bit on the crumbly side.
HUGE hit!! I will make this a lot for my guests.
This makes a great corn muffin. I used milk as I didn’t have cream on hand. I plan to try it with cream next time. It was easy to cut the recipe in half for the portions I needed.