Killer Cornbread

This is a simple and sweet cornbread. It works every time I make it and everyone who tries it loves it. Now...keep in mind I live in Minnesota. Someone from south of the Mason-Dixon line might think that this is Cornbread Sacrilege because this is a sweet cornbread. Sorry. I've tried it your way and we hate it. By we I mean my entire family. If I make it using any less honey then I've listed it goes to waste. So Southerners you've been warned. ;) Everyone else should be good to go. Especially if you like the cornbread from Boston Market. This is a very similar recipe.

And it's super easy to make this cornbread into a full meal and not just a side dish. Top pieces of cornbread with any of 'toppings' you can think of and you are good to go. Leftover chili, taco meat, veggies, canned beans, fresh chopped veggies and cheese are all just starting points. Have fun and enjoy!



Simple and Sweet Cornbread

1 cup flour (any kind will do...I use whatever I have on hand and it always works)
1 cup corn meal
2 tsp baking powder
1/2 tsp salt
1 cup sour milk, buttermilk or plain milk
1/3 cup oil
1 egg, beaten
1/2 cup honey



1. Mix dry ingredients in a medium sized bowl. You can also use a sifter to sift the dry ingredients.

2. Add in wet ingredients and mix just until blended.

3. Pour into greased or sprayed baking dish ( I used a 9 inch pie plate) and bake at 400 degrees for 20 - 25 minutes or until a toothpick inserted comes out clean.

4. Edited to add that we use a 9 inch pie plate. I am sure you could use just about anything you wanted. Cut into wedges and serve. If you happen to use fresh butter and a drizzle of additional honey I am in no way responsible for the number of wedges you eat. ;)

I told you it was easy! :)