Chinook Honey Corn Bread

Chinook Honey Corn Bread

1 C. (250ml) cornmeal
1 C. (250ml) all-purpose flour
2 tsp. (10ml) baking powder
1 tsp. (125ml) baking soda
1 tsp. (125ml) salt
1 pinch cayenne pepper or
1 tsp (125ml) finely chopped jalapeño pepper (optional)
1 C. (250 ml) milk
¼ C. (50ml) Chinook Honey
1 egg
2 Tbsp. (25ml.) vegetable oil

Honey CornbreadIn a large bowl combine cornmeal, flour, baking powder, baking soda, pepper (optional) and salt. In a small bowl whisk together milk, honey, egg and oil. Add to flour mixture: stir until just combined. Pour batter into a well greased 8 x 8 in. (20 x 20 cm.) baking pan or use a greased muffin pan to make individual cakes. Bake at 350° F (180°C) for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Serve warm.
Makes 9 servings.
To print this recipe please go to Honey Corn Bread

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