I know, I know, homemade cornbread is already very frugal. But, my new recipe is much more frugal than my “World’s Best Cornbread” and I might have been a bit hasty with that title, because I like this cornbread better. And since I’ve been making cornbread every day lately, I figured I needed to find a cheaper way.
The main difference between the two recipes are the old way uses butter, vanilla and sugar, where as this one calls for olive oil , honey, no vanilla and one less egg. Oil is cheaper than butter and since the vanilla is the real deal it’s quite pricey. The flavor in the honey makes up for that and has the added benefit of not being sugar. And of course one less egg is another $0.10 or so. This bit o’ frugality is not enough to pay the rent, but every little bit counts!
Frugal Cornbread
- 1½ cups cornmeal
- 2½ cups milk
- 2½ cups flour
- 1 Tbsp baking powder
- 1 tsp sea salt
- ½ cup honey
- 2 eggs
- ½ cup olive oil
In a medium bowl combine the milk and cornmeal, stir and let sit while you get the rest ready. Preheat your oven to 400° and spray oil into a 9×13 pan.
Mix the dry ingredients together in a large mixing bowl. To the milk/cornmeal mixture add the honey, eggs and oil. Stir well. Add the wet ingredients to the dry ingredients. Mix until smooth. This is a rather runny batter, fret not, it’s gonna be great! Bake @ 400° for 30 – 35 minutes.
This cornbread has a very nice texture and tastes wonderful! Give it a try!
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