Comments on: Honey Maple Cornbread Recipe

By: Rebecca

Rebecca — Thu, 15 Nov 2012 00:23:18 +0000

I made this recipe as described, just added some chopped sage and 1/2 cup of frozen corn. I found that the batter was way too thin and I had to cook it longer than recommended, which resulted in some very brown (not golden!) edges. Next time I will add less milk. Otherwise it turned out great. Thanks for posting a cornbread recipe that uses all natural ingredients and no sugar.

By: Elena

Elena — Mon, 16 Jul 2012 19:21:30 +0000

I made this cornbread this morning with just a few changes. We buy raw, unprocessed honey, so I didn’t see the point of cooking it in this recipe. I used 1/3 cup of maple syrup instead of recommended honey and maple syrup combo. I also use sprouted flours to maximize the nutritional value baked food and this recipe worked very well with organic sprouted yellow corn flour and organic sprouted spelt flour. Finally, I used 1 cup of real, full fat, raw milk from a family cow. Low fat commercial milk has all kinds of unhealthy additives in it, including powdered milk. I recommend buying full fat organic milk if you don’t have a way of drinking clean, raw milk from your own cow or a local farmer. This cornbread is delicious… and don’t mind my saying, but it goes rather well with coffee too… nothing wrong with a taste of sweetness in it. I wouldn’t hesitate a bit to compliment my black bean soup with it either Thank you for this recipe, Sarah!

By: Making Homemade Cornbread: {16 Recipes To Try} : TipNut.com

Making Homemade Cornbread: {16 Recipes To Try} : TipNut.com — Thu, 30 Sep 2010 19:05:47 +0000

[...] Honey Maple Cornbread: Making this is pretty easy. The batter is mixed up in one bowl, by hand. The only bit of complication is that you want to make sure that the butter cools before it gets near the eggs … but even that is pretty easy and straightforward. All in all, you can have this mixed up and into the oven in just 10 minutes. Easy peasy. Recipe from Sarah’s Cucina Bella. [...]

By: The Teacher Cooks

The Teacher Cooks — Wed, 14 Apr 2010 18:51:37 +0000

You know that being from Georgia that I have to like the Savory Cornbread! Sweet cornbread is more of a dessert or a muffin. Southern cornbread can be eaten along with blackbean soup or Hoppn' John. Also cornbread here is cooked in cast iron either a skillet or in a corn stick pan. Not to say that yours is not good, but I would have to have a cup of coffee with it for breakfast! .-= The Teacher Cooks´s last blog ..The Great American Bake Sale =-.

By: Sarah Caron

Sarah Caron — Wed, 14 Apr 2010 17:04:40 +0000

Tonia, I really wanted a piece for breakfast this morning! It would definitely be good for that too.

Zoe, definitely not the *only* difference (Southern is also typically cooked in a skillet, according to The New Food Lover’s Companion; different types of cornmeal may also be used), but in terms of sweet v. savory, yes – at least from what I have read in various books and other resources.

By: zoe p.

zoe p. — Wed, 14 Apr 2010 16:56:04 +0000

Is *that* the difference – North and South?

I love sweet cornbread, especially if it is very tender. But every time I make it, I seem to hit on savory, more “rustic” versions that I’m not wild about!

Maybe I’ll try this one . . .
.-= zoe p.´s last blog ..Beef and Soba Soup for Sickies =-.

By: Tonia

Tonia — Wed, 14 Apr 2010 14:15:43 +0000

Oh, that looks great Sarah. I LOVE cornbread. We usually go with the sweet version, but I guess it depends on what else I'm serving as to if I want sweet or savory. I think this would be a good breakfast cornbread. .-= Tonia´s last blog ..Red Velvet Cake Balls =-.