On chilly days I love to make bread to go with my meal.  If I have a whole day to spend at home I prefer to make a yeast bread.  To me the process and smell of bread-making is both warm and comforting in this sort of weather.  However, last week when I made beef stew, I didn’t have the luxury of time.

To accompany the stew I decided to make cornbread.  Cornbread is one of those recipes that I have spent a great deal of time perfecting.  I like a cornbread that is filled with cornmeal and has a crunch.  However, I don’t want it to be dry and crumbly.  It should be slightly moist and have a hint of sweetness.

After making many different varities of cornbread over the past decade, I finally have created a recipe that produces the exact cornbread that I want.  Best of all, not only does this cornbread appeal to me, it appeals to all of my family!

Honey Cornbread
1 cup flour 1 cup cornmeal 1/4 cup sugar 1 Tb. baking powder	1 cup milk 1/4 cup melted butter 1/4 cup honey 1/2 cup egg substitute (or 2 eggs)
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Heat oven to 400◦F.  Stir flour, cornmeal, sugar, and baking powder in a large mixing bowl.  Combine wet ingredients in a large mixing cup.  Add to dry ingredients, stirring until just moist. Pour into greased 9″ pie pan.  Bake for approximately 25 minutes or until tester inserted in the center comes out clean. Serves 6.

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This entry was posted on Monday, October 15th, 2007 at 5:40 pm and is filed under Breads, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.