Saturday, July 30, 2011

Honey Cornbread

adapted from my friend Laurel
I got this recipe from one of my old college roomies, Laurel.  I like this particular cornbread recipe because it doesn't call for as much butter as others that I have tried and it also uses honey as the sweetener instead of sugar.

1 C sifted flour
3 tsp baking powder
1 tsp salt
1 C cornmeal
1 egg, slightly beaten
1 C milk
1/4 c butter
3 Tbsp honey

In a large bowl, mix and sift the flour, baking powder and salt.  Add the cornmeal and mix.  In a separate bowl, combine the egg, milk, butter and honey. Pour the wet ingredients into the flour mixture and stir until moistened.

Pour into and greased 8x8 baking dish. Bake at 375 degrees for 20 min. Watch closely! (The original recipe says to bake at 425 degrees, but I always found that the cornbread was getting too brown on top and was a little dry.  At 375, my cornbread baked through, but stayed moist and crumbly.)  Yummy!  

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