Cornbread is sweetened with honey and spiced with cinnamon. The cornbread’s honeyed sweetness is delicious when dunked in savory soups. This recipe comes to us from Phnewfula of Turtle Pie’s Drool Session.
Serves 10
- 2 tablespoons butter
- 1 cup of flour
- 1 cup of yellow cornmeal
- 1/4 cup of sugar
- 1 teaspoon of salt
- 3 1/2 teaspoons of baking powder
- 1 cup nonfat milk or soy milk
- 1 egg, beaten
- 1/3 cup of oil
- 2 tablespoons honey
- 1 dash cinnamon
Preheat oven to 400 degrees. Put the butter in a cast iron skillet and heat the skillet in the oven while you make the batter.
In a large bowl, mix together the flour, cornmeal, sugar, salt and baking powder.
Pour the oil into a small bowl and add the honey.
In a medium bowl, mix together milk, beaten egg and the oil honey mixture. Mix to combine.
Pour the wet ingredients into the dry and mix until just combined. The batter will be lumpy.
Bake for 20 minutes, or until the edges are nice and brown.
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