Cornbread with Honey
4 servings
45 minutes
Cornbread with honey is a true embodiment of Mexican cuisine, combining depth of flavor and simplicity of preparation. Its golden hue recalls the bright Mexican sun, while the crispy crust conceals tender, aromatic flesh. Honey adds natural sweetness to the bread, while poppy seeds, raisins, and seeds create a unique texture. Subtle notes of cinnamon, nutmeg, and allspice enrich the taste with warmth and spice. This bread is perfect for breakfast or a cozy tea time, especially with a cup of strong coffee or hot chocolate. In Mexico, it is often served with butter or fresh fruits, turning a simple meal into a true celebration of flavor.
1
Sift the flour and mix it with all the dry ingredients (as per the list).
- Cornmeal: 120 g
- Coarse-ground flour: 80 g
- Ground allspice: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 1 teaspoon
2
Break an egg, pour in a glass of kefir and previously melted butter or vegetable oil.
- Chicken egg: 1 piece
- Kefir: 140 ml
- Butter: 60 g
3
Mix poppy seeds, rinsed raisins, and seeds into the dough. Season with a couple of tablespoons of liquid honey and let it sit for 10 minutes.
- Poppy seeds: 25 g
- Seedless raisins: 40 g
- Sunflower seeds: 30 g
- Wildflower honey: 30 g
4
Meanwhile, preheat the oven to 190–200°C. Grease the pan with oil or line it with parchment (when choosing a pan, keep in mind that the bread will rise 1.5–2 times).
5
Pour the dough into the mold and sprinkle with poppy seeds.
- Poppy seeds: 25 g
6
Cornbread is baked for 20–25 minutes.