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–+ servings
Sweet Honey Graham Cornbread Recipe

Honey Buttermilk Cornbread Recipe

Sarita Harbour
This easy honey graham buttermik cornbread recipe uses vinegar and powdered milk instead of buttermilk for a lighter-than-usual old-fashioned family favorite!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Bread and Quickbreads
Cuisine American
Servings 12 servings
Calories 151 kcal

Ingredients
  

  • 1 tablespoon vinegar
  • 3 tablespoon skim milk powder
  • ¾ cups of warm water I usually remove a tablespoon of water from it
  • 1 cup yellow cornmeal
  • ¼ cup melted butter
  • ¼ cup liquid honey
  • 1 egg
  • 1 cup graham cracker crumbs
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ tbsps vinegar Yes, I really do use a second amount of vinegar, skim milk and water!!
  • 4 tablespoon skim milk powder
  • ¾ cups of water

Instructions
 

  • Preheat the oven to 350 degrees.
  • Butter a 9 x 9 pan.
  • Mix vinegar, three tablespoons of skim milk powder, and water in a 1 cup liquid measuring cup. Combine with cornmeal in a small bowl and set aside.
  • In another small bowl, mix the second amount of vinegar, skim milk powder, and ¾ cup of water. Set aside.
  • In a large mixing bowl, combine butter, honey, and egg. Mix well.
  • Add graham crumbs, flour, baking powder, baking soda, and salt on top. Stir in the bowl of soured skim milk mixture gradually.
  • Pour in the cornmeal/soured milk mixture from Step #3.
  • Pour into the greased pan. Bake at 350 degrees Fahrenheit for about 45 minutes. Cool in a pan on a baking rack.
  • Then TAKE A PICTURE BEFORE YOUR KIDS AND HUSBAND EAT IT ALL!!!

Nutrition

Serving: 1gCalories: 151kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 26mgSodium: 311mgFiber: 1gSugar: 8g
Keyword cornbread recipe, honey cornbread recipe
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