Honeyhole Cornbread

I played field hockey in high school. I would get home around 6 PM after a tough practice and a full day of school and almost without fail I would be absolutely insatiable. I was never a particularly great athlete, but running around for two hours left me with such a gnawing hunger it’s a miracle my stomach didn’t implode on the bus ride home. On some of my more frenzied days, I would shovel spoonfuls of peanut butter topped with white chocolate chips into my mouth until I got so sick of peanut butter I wouldn’t eat it again for months. My favorite of these occasions involved coming home to four magnificent sticks of cornbread, bought by my mom from our local Giant. Sweet and crumbly, these golden beauties were best eaten standing over the sink, dribbling honey over each bite until it inevitably found its way onto your fingers, chin, and counter top. I could down two of these bricks in minutes flat and when I think back on these memories, I always associate it with the scent of sweaty shin pads and fresh-cut grass. Cornbread evokes the feelings of summer for me and the feeling of tired exhilaration that only comes from vigorous outdoor activity. This is my attempt to recreate those feelings as summer and my days slogging through marshes in the hot Colorado sun inch ever closer.


Honeyhole Cornbread:


1 cup yellow corn meal
1 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
2 Tbsp honey
1 cup frozen sweet corn
Extra honey for serving


  1. Preheat oven to 400 F
  2. Mix all the wet ingredients and the dry ingredients separately, and slowly stir the dry into the wet.
  3. Once all of the dry ingredients are incorporated, pour into a greased 9″ diameter cake pan.
  4. Bake for approximately 25 minutes, until top is just turning golden brown and a toothpick inserted into the bread comes out clean.
  5. Serve warm with butter and honey.


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