Honey-moist cornbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (250 mL) all-purpose flour |
| 1 | cup | (250 mL) yellow cornmeal |
| ¼ | cup | (50 mL) sugar |
| 1 | tablespoon | (15 mL) baking powder |
| ½ | teaspoon | (3 mL) salt |
| 1 | cup | (250 mL) whipping cream |
| ¼ | cup | (50 mL) vegetable oil |
| ¼ | cup | (50 mL) honey |
| 2 | Eggs, slightly beaten | |
Directions
This is our all-time favorite. It comes from the Land O Lakes Treasury of Country Recipes.
Heat oven to 400 F (200 C). In medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9" (23 cm) square baking pan. Bake for 20 to 25 min. or until wooden pick instered in center comes out clean.
Note: I've tried making this in a lower fat version by using evaporated skimmed milk instead of the whipping cream (which can be done on some recipes), but it just didn't work. After 35 minutes of baking, and it was still too wet in the middle, and the edges were about to burn. Exchanging an egg substitute (such as Egg Beaters) for the eggs works fine, though.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CatRescuer@...
on Mar 14, 1997