Holly Jolly Cornbread
¾ cup yellow cornmeal
1¼ cups flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
¾ cup milk (2 percent or whole milk preferred)
½ cup (one stick) unsalted butter, melted and cooled
Preheat oven to 350 degrees. Spray muffin pans with non-stick cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add this mixture and the melted butter to the dry ingredients. Stir just until blended. Do not over mix. Spoon the batter evenly into the prepared muffin pans. Bake for 17 to 20 minutes, or until the tops are set and golden. Cool for a few minutes and serve warm with butter and extra honey.
Lisa Hehner
Oakville
