Slightly sweet, moist and tender, these rustic choc chip honey cornbread squares are delicious. They’re made with wholemeal flour and are, unusually, studded with chocolate chips. Makes a nutritious and delicious breakfast or snack at any time of the day.
New challenges are popping up all over the place at the moment and I can’t keep up. However, Jacqueline of Tinned Tomatoes recently revived an old event, Bookmarked Recipes. The idea is to actually use some of those recipes we all bookmark and then somehow don’t get around to actually using. I have an awful lot of those.
Recently, I saw a post on honey cornbread on Black Book Kitchen Diaries and for some reason it immediately appealed and I bookmarked it. Unusually, it hasn’t been hanging around that long in my bookmarked folder either.
Wholemeal Choc Chip Honey Cornbread
On day nine of a fifteen day summer cold I was decidedly lacking in energy. I needed to make something that was really quick and easy to prepare. This wholemeal choc chip honey cornbread fitted the bill perfectly. You just throw the dry ingredients into a bowl and then add the wet – simples!
The original recipe comes from All Recipes, but I’ve adapted it from the American measures. I also replaced the vegetable oil with olive oil, used wholemeal flour and added some chocolate. How could I not?
The scent of baking honey cornbread, I found, is delectable. It’s a great way to make you hungry.
Half way between bread and cake, this choc chip honey cornbread is not for those with a really sweet tooth. If, however, you like honey and something with a bit of texture, you will find these very moreish. Despite the fact I used wholemeal flour, the lovely yellow colour still came through. CT was particularly taken with these and they didn’t last quite as long as I was expecting.
Don’t panic when you see how much cream is in the recipe. Cream, even double cream, is lower in fat than butter.
If you prefer the cornbread plain, just omit the chocolate part.
How To Serve Choc Chip Honey Cornbread
For a real breakfast or afternoon tea treat, eat the cornbread warm from the oven with butter and an extra drizzle of honey on top.
Otherwise, serve at room temperature. It will keep for a couple of days in a sealed container, longer if you keep it in the fridge. You can also freeze it for a couple of months.
In the southern states of America, they tend to serve their cornbread with chilli and other savoury dishes. But although it’s not overly sweet, I can’t quite get my head around that one. Let me know if you give it a try.
Other Polenta Recipes You Might Like
- Chocolate polenta cake
- Corn spinach polenta triangles
- Custard creams (gluten-free)
- Eve’s pudding
- Rhubarb polenta Cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this wholemeal honey cornbread, with or without the chocolate chips, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Wholemeal Honey Cornbread. PIN IT.
Wholemeal Chocolate Chip Honey Cornbread
Ingredients
- 125 g wholemeal flour
- 130 g fine polenta
- 30 g golden caster sugar
- 1 scant tbsp baking powder
- 50 g dark chocolate (I used 70%) or swap for chocolate chips
- 2 large eggs (I used duck eggs)
- 3 tbsp runny honey + a tsp for the top
- 50 ml extra virgin olive oil
- 225 ml double cream (heavy cream)
Instructions
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Sift the flour, polenta, sugar and baking powder into a bowl. Throw in any bits of bran left in the sieve.125 g wholemeal flour, 130 g fine polenta, 30 g golden caster sugar, 1 scant tbsp baking powder
- Chop the chocolate into small pieces and stir into the flour.50 g dark chocolate
- Make a well in the middle and break the eggs into it.2 large eggs
- Start to mix these in, adding the honey and oil as you go.3 tbsp runny honey + a tsp for the top, 50 ml extra virgin olive oil
- Stir in the cream.225 ml double cream (heavy cream)
- Pour the batter into a lined 23cm (9") square baking tin or greased silicone mould. Bake for 25 minutes or until risen, firm to the touch and golden on top. If you're not sure poke a skewer into the middle and if it comes out more or less clean, it's ready.Be careful not to over bake though as dry cornbread isn't very nice.
- Drizzle the teaspoon of honey onto the hot cake and spread it around to give it a shiny top.
- Leave to cool in the tin then cut into 16 pieces.
Pilar says
This recipesounds so good.
Thanks for visiting my blog, it’s nice to get to know your kitchen.
Choclette says
Jac – Oh do have a go with polenta – I really like it for the additional texture it gives.
Jacqueline says
Thanks for entering into the challenge Choclette. I know everyone has a bit of challenge fatigue with so many of them around, but I was bemoaning my lack of getting around to recipes and thought I must do something about it. Do you know I have never actually baked with polenta. I am thinking this would be a good place to start.
Choclette says
Gloria – thank you
A busy nest – maybe I’m breaking new ground!
Celia – it’s fun coming across all these different ideas.
Baking Addict – it seems as though it’s quite a new concept to all of us, although I do make a very nice chocolate cake which is made from polenta.
Baking Addict says
I’ve never thought to try a sweet cornbread. Thanks!
celia says
Now that is interesting. I’ve only ever had savoury cornbread, I’d never thought to make a sweet version. Thanks Choclette! 🙂
A Busy Nest says
This is clever! I have never had chocolate chip in cornbread.
Sushma Mallya says
They have come out so perfect…just delicious!
Gloria says
Delicious, I love!! gloria
Choclette says
The Viking – glad you like.
CC – agree, honey is excellent – long live bees!
WLM – don’t think I had either until I made these, although I do sometimes use polenta in my cakes.
Jill – thank you. CT’s cold is still lurking – 5 weeks on. It’s all most unusual. My list of bookmarked recipes is ever growing, so it always feels good to be able to tick one off – so to speak.
Dr Sameena – thanks for following.
<br><br><br><br><br>Dr.Sameena Prathap says
wow..that looks amazing…
Jill@MadAboutMacarons says
You poor thing: a 2 week cold is nasty. At least you’ve got it out of the way now for more challenges! That recipe is my kind of heaven: simple and delicious, too. Good for you to get around to making things from the bookmarked recipes. I have to try out the duck eggs one of these days…
Working london mummy says
yum. I do like cornbread. This is interesting, never had a sweet tasting one!
The Caked Crusader says
Love the texture! I’m really into honey in my baking at the moment so these appeal
The Viking says
Bread good, cake good bready cake brilliant
Choclette says
BVG – thanks, there are worse ways to treat a cold 😉
Dom – I know you’re on a mission for world domination but you don’t want to break before you get there!
MCB – excellent – I’m a fan of polenta in cakes too – gives an additional unexpected crunch.
Chele – that’s why all this blogging malarky is so interesting – so many things out there none of us would have thought of.
Janice – thank you – OH so little time indeed.
Janice says
So many challenges, so little time. Great idea, something ‘not too sweet’ but tasty and filling sounds good.
Chele says
I’m another one who would never of thought of this one. I have to admit to only ever trying and making savory cornbread … now I am feeling quite short sighted lol.
MissCakeBaker says
Like Dom this wouldn’t have been on my radar but it looks really good. I like polenta in my cakes so I will bookmark this!
Dom at Belleau Kitchen says
what a lovely recipe… would never have thought of something like this, I am intrigued to make it… may have to join this challenge too!
Brownieville Girl says
Nice way to treat a cold!!
They look delicious.