Grilled Honey Loaf Corn Bread

  • breadsRecipe
  • I love this time of year when it starts to cool off just a little. The mornings are more crisp and the evenings are a little cooler. And even though it’s not really fall yet, I have still been craving chili like it’s nobody’s business!

    I don’t know about you, but growing up, when ever we had chili, we had corn bread. And I always, always put honey on my corn bread! I have made the box corn breads several times and added this or that, but this was  my first time to make corn bread from scratch. I know it’s not true, southern corn bread if it’s sweet, but I wanted it sweet just the same. Also, I wanted to grill it up because there’s something about cooking bread in a skillet or on a griddle that just gives it the perfect texture. Like my grilled peanut butter and honey sandwich. The only way to do this was to bake the bread in a loaf pan. So I baked it up, let it cool, sliced it and grilled it. It was the perfect sweetness, and with a little caution, grilling it was very easy.

    Grilled Honey Loaf Corn Bread
    adapted from taste of home
    makes 1 loaf
    1 C all-purpose flour
    1 C yellow cornmeal
    2 T sugar
    3 tsp baking powder
    1/4 tsp salt
    2 eggs
    1 C milk
    1/4 C canola oil
    1/4 + 2 T pure honey
    Spray butter for grilling

    Preheat oven to 350 degrees. Spray glass loaf dish with Baker’s Joy and set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt and baking powder together. In a small bowl, beat the eggs, then add the milk, oil and honey and mix together. Pour into large bowl and combine wet and dry ingredients until just moistened. Pour batter into dish and bake for 40-45 minutes, or until a toothpick comes out clean.

    Cool in baking dish on cooling rack for about 5 minutes, then cool on its side for about 5 minutes.
    Once the bread is cooled, slice it with a serrated knife and heat skillet or griddle. Spray cornbread with spray butter or carefully spread butter on slices. Cook in skillet for a few minutes on each side.
    This bread held up well while I turned it, but I was very careful. It was dense enough to hold together but moist enough to still be light after it was grilled. All it takes is a little TLC. 😉
    I have yet to have this with chili, but it’s a new favorite. I served this with Momma Hann’s meatloaf and it was a great, pre-fall dinner.
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    • Tina

      Honey cornbread is wonderful as is, but grilling it with butter-now that is something that will get my attention. That toasty slice is making my mouth water! Thanks for sharing this one.