Sweet Cornbread

 

This is excellent cornbread, especially topped with honey-butter!

Can be baked in a greased 8 inch square or 9 inch round baking pan,

And this recipe can be doubled and baked in a greased 9x13 pan.

 Dry Ingredients

• 1/2 cup (100 gm) Cornmeal
• 1 1/2 cups (300 gm) Flour
•  1/2 cup (115 gm) Sugar 
• 1 TBSP (15 gm) Baking Powder
• 1/2 tsp. Salt  

 

 

 Wet Ingredients

• 1/3 cup Oil  (100 gm)
• 1 to 2 TBSP(25 - 30 gm) Honey 
• 1 Egg (50 gm)
• 1 1/4 cups (265 gm) Milk  

 

 

 Preheat oven to 350°F

1. Combine cornmeal, flour, sugar,  baking powder and salt in a medium bowl.
2. In a separate bowl combine wet ingredients and whisk together.
3. Add to dry ingredients and whisk until blended and no dry flour remains.
   
4. Pour into a greased 8 inch square or 9 inch round baking pan; tap the pan on the counter to bring any air bubbles to the surface and bake for 33 minutes. 
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8. Be sure it is done by testing with a toothpick.

 

Let cool somewhat before cutting into it and enjoy with some honey butter