Honey Cornbread

A moist, sweet cornbread which uses everyday pantry items. Use yellow corn meal for best results. Goes well with 16 Bean Soup with Smoked Ham.  I recently made the hearty soup and updated the recipe to include fireroasted tomatoes, a suggestion from a reader,  which made it even better.
 ---Barbara


Honey Cornbread
(from Indian Head Old fashioned Stone Ground Yellow Corn Meal)

Makes 8 x 8 Inch square or 12 muffins

1 cup yellow corn meal
1 cup flour
1/2 cup sugar
1 T. baking powder
1 t. salt
1 cup milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1/4 t. vanilla
1/4 cup honey

Preheat oven to 400 degrees.

Grease pan.

Use two bowls.  In a larger bowl, whisk together the dry ingredients:  corn meal, flour, sugar, baking powder and salt.  In another bowl, add the eggs, milk, melted butter, vanilla and honey and whisk until well combined.

Add the wet ingredients to the dry ingredients, and stir until just combined.  Do not overmix.

Pour batter into 8 x 8 inch square pan.  Or a muffin tin, if making muffins.

Bake for 20-25 minutes until golden brown.  Muffins will take 12-17 minutes or until golden brown.

Wait a few minutes, then cut into squares or remove the muffins from the pan.

Best served warm.