Prep Time: Easy
Source: Adapted from Martha White Golden Cornbread recipe
I adapted my favorite cornbread recipe so that it is 100% whole grain (cornmeal and wheat flour) and sweetened with honey instead of white sugar. We love to eat this cornbread with whipped honey butter.
1 cup milk or buttermilk (I use regular milk with about a teaspoon of lemon juice to sour it)
1/4 cup oil
1/4 cup honey
1 1/2 cups corn meal
1 cup wheat flour
2 1/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 400º F. Grease 8 or 9 inch square or round pan (I like to use my smallest springform pan; muffin cups can also be used). In large bowl, combine all ingredients and mix well. Pour batter into greased pan. Bake for 20-25 min or until toothpick inserted comes out clean. For muffins, bake 15-20 minutes.