Recipes
HONEY CORN BREAD
HONEY CORN BREAD
I don't recall where I got this recipe, but I've made this for years. Unlike most cornbread, it's tender and moist; not dry and crumbly. Very good toasted for breakfast with some honey-butter!
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PrintINGREDIENTS
- 1 CUP ALL-PURPOSE FLOUR
- 1 CUP CORNMEAL
- ¼ CUP SUGAR
- 1 TBL.BAKING POWDER
- ½ TEASP. SALT
- 2 EGGS
- 1 CUP HALF-AND-HALF
- ¼ CUP VEGETABLE OIL
- ¼ CUP HONEY
DIRECTIONS
PRE-HEAT OVEN TO 400F.
GREASE A 9X9 BAKING DISH.
COMBINE DRY INGREDIENTS IN A LARGE MIXING BOWL, WHISKING TO MIX WELL.
IN A SMALL BOWL, WHISK EGGS SLIGHTLY, THEN ADD REST OF WET INGREDIENTS AND WHISK TO MIX WELL.
POUR WET INGREDIENTS INTO DRY INGREDIENTS ALL AT ONCE, THEN WHISK TO COMBINE.
POUR INTO PREPARED PAN AND BAKE 25 MINUTES, OR TILL GOLDEN BROWN, AND A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN
RECIPE BACKSTORY
I don't recall where I got this recipe, but I've made this for years. Unlike most cornbread, it's tender and moist; not dry and crumbly. Very good toasted for breakfast with some honey-butter!
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