Honey Corn Bread
This delightful Honey Corn Bread combines sweet and savory flavors with a soft texture, perfect for any meal. Enjoy it warm or toasted, making it a comforting addition to your dining table.
Ingredients
For the Base
- 1 cup cornmeal Can substitute with fine polenta if unavailable.
- 1 cup all-purpose flour For a gluten-free version, use a 1:1 gluten-free flour blend.
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Wet Mix
- 1 cup milk Can be substituted with almond milk or any plant-based milk for lactose-free options.
- 1/2 cup honey Can be replaced with maple syrup or agave nectar.
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish to prevent sticking.
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well mixed.
- In another bowl, whisk together the milk, honey, vegetable oil, and eggs until they are fully combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; be careful not to overmix.
- Pour the batter into the prepared baking dish. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the bread cool for a few minutes before serving.
Notes
For the best taste, serve Honey Corn Bread warm from the oven. If you have leftovers, keep them in an airtight container to maintain freshness.