Whole Wheat Honey Cornbread

IMG_2593 This weekend I was able to go to one of my favorite places and do one of my favorite things. Call me crazy, but there is just nothing like doing a little pruning in the vineyard back home. Northern California will always hold a special place in my heart…how could it not? This is a place where people go 65 in the fast lane, leave their garage door open to show the neighbors that they are home in case they want to stop by, and stop and talk to someone in the store for 10 minutes…just because they don’t know them. IMG_2586

It made me pause for a minute. Just because we don’t all live in the far reaches of Northern California doesn’t mean we can’t all stand to slow it down a little every once in a while. Make sure you are making the most of all the little moments—dinner with your family, long walks and beautiful sunsets.


The reason I love food is because it facilitates these moments if you allow them. So I encourage you to make a pot of soup tonight (it’s soup weather!), throw some of this cornbread in the oven and enjoy the evening with the ones you love. You probably won’t regret that.

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Adapted from Tasting Table


  • 3 eggs
  • ½ cup honey
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 1 cup buttermilk
  • 1 ½ cups white whole wheat flour
  • 1 ½ cups yellow cornmeal
  • 1 Tbsp baking powder
  • ¾ tsp baking soda
  • 1 ½ Tbsp kosher salt
  • pinch of cayenne pepper
  • ¾ cup unsalted butter (1 ½ sticks), melted, plus 2 Tbsp


Preheat the oven to 375F, place a 12” skillet inside to preheat as well.

Whisk together the eggs and sugar until frothy.

Beat in the sour cream and buttermilk, add the honey and whisk until smooth.

Combine the flour, cornmeal, baking powder, baking soda, salt and cayenne pepper together in a separate bowl.

Add the dry ingredients to the wet and mix gently with a wooden spoon until just combined.

Mix in the melted butter.

Remove the skillet from the oven, add the 2 Tbsp butter and swirl the pan until it is fully coated with butter.

Pour batter into the skillet.

Bake for about 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for a few minutes, serve. This would be great served with whipped honey butter, you should try it.




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