Honey Cornbread
1 C. All-Purpose Flour
1 C. Yellow Cornmeal
2/3 C Granulated Sugar
1/4 C. Honey Granules
1 Tsp Salt
3 1/2 Tsp Baking Powder
1/3 C. Neutral Oil
1 Large Egg
1 C. Milk (I use almond milk and it also works well)
Preheat oven to 400 degrees. Grease a 6" cast iron skillet and set aside.
In a medium mixing bowl, add flour, cornmeal, sugar, honey granules, salt and baking powder. Whisk to combine.
Make a well in the center of the dry ingredients and add oil, milk and egg.
Stir until the mixture just comes together and there are only a few small lumps remaining.
Pour the batter into prepared cast iron pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Serve hot.
Try topping with melted butter or pimento cheese.
1 C. Yellow Cornmeal
2/3 C Granulated Sugar
1/4 C. Honey Granules
1 Tsp Salt
3 1/2 Tsp Baking Powder
1/3 C. Neutral Oil
1 Large Egg
1 C. Milk (I use almond milk and it also works well)
Preheat oven to 400 degrees. Grease a 6" cast iron skillet and set aside.
In a medium mixing bowl, add flour, cornmeal, sugar, honey granules, salt and baking powder. Whisk to combine.
Make a well in the center of the dry ingredients and add oil, milk and egg.
Stir until the mixture just comes together and there are only a few small lumps remaining.
Pour the batter into prepared cast iron pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Serve hot.
Try topping with melted butter or pimento cheese.
