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Cornbread recipe
Mar. 1st, 2012 11:05 amMy cornbread is having its fifteen minutes (seconds?) of fame today, so here it is:
Dry ingredients:
1 1/4 cup cornmeal
3/4 cup flour (I used 1/4 whole wheat, 1/2 cup white)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Wet ingredients:
1 cup milk
1/4 cup oil
2 tablespoons honey
1 egg
Stir dry ingredients together in a large bowl. Stir wet ingredients together in a smaller bowl or large measuring cup. Add wet to dry and mix just until blended. (Be sure to scrape the wet ingredients container so you don't leave honey behind!) Pour into a greased 8 x 8 or 9 x 9 pan and bake at 425 for 20 to 25 minutes-- slightly lower temperature if you use a glass or dark pan.
Yes, there's milk in it- I used LactAid milk last night. But it's little enough, divided up into portions that I can have a little if you make this for one of our church suppers!
Dry ingredients:
1 1/4 cup cornmeal
3/4 cup flour (I used 1/4 whole wheat, 1/2 cup white)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Wet ingredients:
1 cup milk
1/4 cup oil
2 tablespoons honey
1 egg
Stir dry ingredients together in a large bowl. Stir wet ingredients together in a smaller bowl or large measuring cup. Add wet to dry and mix just until blended. (Be sure to scrape the wet ingredients container so you don't leave honey behind!) Pour into a greased 8 x 8 or 9 x 9 pan and bake at 425 for 20 to 25 minutes-- slightly lower temperature if you use a glass or dark pan.
Yes, there's milk in it- I used LactAid milk last night. But it's little enough, divided up into portions that I can have a little if you make this for one of our church suppers!
