1 cup cornmeal
1 cup milk
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup margarine
¼ cup honey

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan. In a large bowl, mix together flour, baking powder, baking soda, salt and sugar. Mix in the cornmeal mixture, eggs, margarine and honey, just until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Variation: make 12 muffins bake about 15 minutes.

Variation: If you use cast iron cornbread molds, put them in the oven to pre-heat them. Once the oven reaches 400 degrees remove the molds, spray them with cooking spray, add the batter, and immediately return them to the oven. Bake 7 to 9 minutes, turn out of the molds immediately once removed from the oven.

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