November 24, 2008

Sweet Honey Cornbread

This cornbread is so sweet and moist it goes perfectly alongside a bowl of chili, or on its own. This recipe was given to me a long time ago and it still has a place right in the front of the bread section of my personal recipe book. Prepare to become addicted.  NOTE: Can be made gluten free by using Tom Sawyer flour blend.

1/2 cup cornmeal
1 1/2 cups flour (use GF flour if preferred)
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup vegetable oil
3 Tbsp. melted butter
1 Tbsp. honey
2 eggs, beaten
1 1/4 cups milk

Preheat oven to 350 degrees. Combine dry ingredients in a medium bowl; add liquid ingredients and stir until blended and moist. Pour into a greased 8 inch baking pan. Bake for 30-35 minutes or until lightly golden brown. Serve with honey butter.

Honey Butter:
Whip 1/2 cup softened butter with 2 Tbsp honey

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