Monday, June 17, 2019

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Honey Corn Bread


1 cup flour
¾ cup cornmeal
¼ cup sugar (or Splenda)
1 tsp baking soda
1 tsp. baking powder
dash of salt
1 1/3 cup milk or light cream
¼ cup butter or margarine, melted
¼ cup honey
1 egg
3 tsp. vanilla


  1. Combine flour, cornmeal sugar, baking powder, baking soda and salt in a bowl

  2. In second bowl, combine remaining ingredients

  3. Stir in dry ingredients and mix until just moistened

  4. Pour into a greased 9 inch owen-proof dish

  5. Bake at 425° F for 30 - 35 minutes or until toothpick comes out clean

Yield: 6 - 8 servings

If you prefer, add 1 cup frozen corn kernels. For a sweeter, almost cake-like taste, increase honey to 1/3 cup or more.

Adapted from Taste of Home's 2004 Quick Cooking Annual Recipes Copyright © 2004 by Reiman Media Group Inc. 5400 S. 60th St., Freendale, WI 53129. ISBN:0-89821-388-6

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