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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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Glad your DH liked it!
Apparently, our family’s taste for sweet cornbread is contrary to our Texas roots. We do like sweet cornbread and this one borders on barely sweet enough for us.
I fixed this for dinner last night to go with our beans. The texture was more cake-like than I was expecting and I was worried about the amount of honey (DH doesn’t like sweet cornbread). DH ate it and said he really liked it and that if it were a bit less sweet it would be his absolute favorite. I was worried that he wouldn’t like the texture since it was different from our usual (which is more grainy…he has a thing about textures). So, next time I make it, I’ll use less honey so it won’t be as sweet. Not that it’s extremely sweet or anything…just my husband’s preferrence. The boys and I loved it just as it was and actually think that if it was a bit sweeter and maybe a bit of vanilla, it would make a good dessert cake =)
Thanks for sharing the recipe! It was a hit and will be made again!
love to serve cornbread with so many different meals