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.
Now I'm really craving some cornbread! I love the taste with wheat flour. :)ReplyDelete
I need to try this recipe, PRONTO!ReplyDelete
Cornbread is a favorite in this house, and that picture is literally making my mouth water.
Thanks, guys! Hope you both enjoy it. This is seriously my favorite cornbread recipe ever. It's super moist and delicious. And you have GOT to make the honey butter with it!ReplyDelete