With the weather in the high 50’s, the wind
rustling through the trees, it just feels like fall. It’s the type of day where you wanted to sit
down to a warm bowl of soup. Tonight we are having 3 of Avery’s friends
over and Keith had basketball practice this afternoon, so we needed a quick
meal that would serve a lot of people.
Keith had a big pot of chili cooked when I
got home. All I needed to do was warm it
up and make some cornbread. It seems
like whenever I want to cook cornbread, I always have to go searching the
web. I found a great one tonight. The
insides were as tender as a cake and almost as sweet as one. No butter required, though it probably would
have been even better! Chili, cornbread,
cheese, and fresh chives from the garden, what could be better?
Honey Corn Bread
Ingredients
- 1 cup
all-purpose flour
- 1 cup yellow
cornmeal
- 1/4 cup sugar
- 3 teaspoons baking
powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup heavy
whipping cream
- ¼ cup of canola
oil
- ¼ cup honey
1.
In
a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small
bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until
moistened. Pour into a greased 9-in. square baking pan.
2.
Bake
at 400° for 20-25 minutes or until a toothpick inserted near the center comes
out clean. Serve warm.
Yield: 9 servings.
