Sunday, February 1, 2015

Honey Corn Bread

I really like a well made, not dry corn bread.  I came across this recipe in Cook This Now.  It combines honey which I love in cornbread with a 50% mixture of white and whole wheat flour along with the corn meal.  This combination gives the cornbread a wonderful flavor while at the same time making it a little more healthier for you than all white flour.   I make this corn bread in winter to go along with my white chicken chili.  Serve them together and you will have a great meal in no time.


Honey Corn Bread
1 cup yellow corn meal
1/3 cup whole wheat flour
1/3 cup white flour
3/4 tablespoon baking powder
1 1/2 teaspoon salt
1 cup sour cream
1/2 milk
1/3 cup honey
2 eggs
1/4 teaspoon baking soda
4-6 tablespoons unsalted butter

Preheat the oven to 375 F.  In a medium bowl combine the cornmeal, flours, baking powder and salt.  In a separate medium bowl, whisk together the sour cream, milk, honey, eggs and baking soda.  Place a 9x9 inch pan with the unsalted butter into the oven to melt.  Once nearly melted, fold wet ingredients into the dry ones just until combined. Remove the pan from the oven and pour the combined batter into the pan and place back in the oven.  Bake until the top is golden and a toothpick inserted in the center comes out clean.  This should take about 30 minutes.

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