- Preheat the oven to 425 degrees F. Line a 9''x9'' baking pan with parchment paper.
- Mix cornmeal, flour, baking powder, and salt together in a bowl. In a separate bowl whisk the sugar, honey, eggs, milk, and Country Crock Cinnamon Honey Spread together. Add the wet mixture to the dry ingredients and mix until combined.
- Pour batter into prepared pan and bake for 20-25 minutes. Serve cornbread with more Country Crock Cinnamon Honey Spread for topping.
As you may or may not know, cornmeal comes ground either to fine, medium, or coarse consistencies. All three will work with our cinnamon honey cornbread recipe, as which is best comes down to personal preferences. However, if you're unsure which to try, we suggest fine or medium. Made extra cinnamon cornbread? You can freeze it up to three months if thoroughly wrapped and stored.
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Directions
- Preheat the oven to 425 degrees F. Line a 9''x9'' baking pan with parchment paper.
- Mix cornmeal, flour, baking powder, and salt together in a bowl. In a separate bowl whisk the sugar, honey, eggs, milk, and Country Crock Cinnamon Honey Spread together. Add the wet mixture to the dry ingredients and mix until combined.
- Pour batter into prepared pan and bake for 20-25 minutes. Serve cornbread with more Country Crock Cinnamon Honey Spread for topping.
As you may or may not know, cornmeal comes ground either to fine, medium, or coarse consistencies. All three will work with our cinnamon honey cornbread recipe, as which is best comes down to personal preferences. However, if you're unsure which to try, we suggest fine or medium. Made extra cinnamon cornbread? You can freeze it up to three months if thoroughly wrapped and stored.