Honey & Oat Sweet Cornbread

We were inspired by the jalapeno cornbread from last week and wanted to play with sweeter flavors and make a sweet cornbread. Corn is a versatile ingredient that has many sweet and savory applications. Growing up we ate a lot of corn products- tamales, cornbread, atole (like a hot chocolate thickened with corn masa), corn cakes, hush puppies, and gorditas.

We used the same cornbread mix as last week to keep the base of the cornbread similar while still taking the overall product in the other sweet-savory direction. As with the jalapeno cornbread, I felt this mix makes a thick dough but the added ingredients made for a tender and moist bread. The crunchy sweet topping was a great contrast to the soft bread. I loved this cakes with a bit of honey butter and tea!

  • 1 package Bob's Red Mill Gluten-Free Cornbread Mix
  • 1 1/2 cups whole milk
  • 2 eggs
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon almond extract
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats

Heat oven to 350 degrees F
Mix the cornbread mix, milk, eggs, butter, brown sugar, honey and almond extract

In a separate bowl mix all of the topping ingredients together

Fill a lined cupcake/muffin tin 2/3 of the way full.
Take a tablespoon of the oat topping and crumble on top of batter.
Bake 20-30 minutes, until cooked through
and clean when poked with a toothpick.
Remove and let cool 5 minutes before removing
to cool completely.