With the weather turning cold here in Texas, now is the time for chili, soups, and stews and of course- corn bread. My bunch likes their bread on the sweet side. This corn bread has a fluffy texture, a nice crumb and it holds together even with a nice slice of butter on it. No more boxed mixes, this is too easy!
One note on the honey- buy your honey locally from an individual if possible. The honey found on the shelves at most grocery stores has been cut and diluted with corn syrup. YUCK! Most farmer’s markets and health food stores have REAL honey. Plus, when you eat honey made by local bees you will get the health benefits and help with allergies. Not to mention, you are helping a local farmer and businessperson.
I hope you try this, you will be glad you did.
Holly’s Corn Bread
1 1/2 cups flour
1/2 cup of corn meal
3 tablespoons of honey
1/2 tsp salt
1 tablespoon baking powder
1 cup milk
1/4 cup olive oil or melted butter (real butter- not margarine)
Heat oven to 425′
In a mixing bowl stir together the dry ingredients. In small bowl or 2 cup measuring cup- combine all the liquid including the eggs and beat together. Stir liquid into the dry ingredients just until mixed- do not over beat. Pour batter into a 9X9X2 greased baking pan or a 9 inch cast iron skillet- my personal favorite. Bake for 20-25 minutes or until golden brown.
Enjoy! The wonderful aroma of fresh cornbread cooking will warm your soul and satisfy your hunger. What do you like to eat on a cold day?