Today I’ve got for you some yummy cornbread to go with My Favorite Chili from two weeks ago. Yay!
The secret to this cornbread is the honey sweetness :)
I’ve tried many cornbread recipes, and this adaptation of the classic cornbread is my ♥{favorite}♥!
Honey Cornbread
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Serves: 12 muffins
A sweeter take on a traditional side dish.
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup 2% milk
- 2 large eggs
- 1/4 cup butter melted
- 1/4 cup honey
Instructions
- Preheat oven to 400° F.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and honey.
- Add the wet ingredients to the dry ingredients and stir until just mixed.
- Line a 12 cup muffin tin with paper cupcake liners. You can also use silicone liners too.
- Divide batter into liners.
- Bake for 15 minutes until golden brown.
Now go eat!
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