Tippins Cornbread Recipe

Tippins was one of my favorite restaurants,  not only did they have delicious pie but they had a wonderful cornbread that was more like cake than bread.  This recipe for cornbread is a combination of several different recipes and it is very close to Tippins cornbread.  I have also included a recipe for honey butter because you have to put honey butter on cornbread!

Tippins Cornbread

• 1/2 cup Cornmeal
• 1 1/2 cups All-Purpose Flour
• 2/3 cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Canola Oil
• 2 1/2 Tablespoons Melted Butter
• 1 Tablespoon Honey
• 2 Eggs (lightly beaten)
• 1 1/4 cup Milk

Mix together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.

Add in the canola oil, melted butter, honey, beaten eggs, and milk, and stir until moistened.

Pour the batter into a 9x9 square baking dish and bake at 350 degrees for 35 minutes or until toothpick inserted in the center comes out clean.

Serve with Honey Butter (recipe below).




Honey Butter

• 1/2 cup Butter (softened)
• 2 Tablespoons Sweetened Condensed Milk
• 5 Tablespoons Honey

Place all the ingredients in a food processor or blender and process until smooth.  Refrigerate 2-3 hours before serving.

This post is linked to:

• Tuesdays at the Table
• Tasty Tuesday
• Tempt My Tummy Tuesday