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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A favorite recipe from my Grandmother's recipe box. Raised in western Micjigan, I always thought that cornbread should be sweet. I found, when I settled in the South, that it 'taint always so. But I still like it better that way! Ingredients:
1 cup flour |
1/2 cup sugar |
1 cup cornmeal |
1 cup milk |
1 teaspoon salt |
1 egg |
3 teaspoons baking powder |
3 tablespoons honey |
3 tablespoons cooking oil |
Directions:
1. Sift together flour, cornmeal, baking powder and salt.
2. Beat egg.
3. Add sugar.
4. Heat milk to lukewarm.
5. Add honey to milk.
6. Add the beaten egg and oil.
7. Add the dry ingredients; mix until smooth.
8. Bake in greased muffin pan at 400 degrees for 20 minutes.
9. Can also be baked in a 9x9 pan.
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