Recipe: Honey Cornbread

The January cold has finally settled in, and with it brings warm, stick to your gut recipes that make you forget about the weather outside.

This cornbread recipe is no exception. And though I am guilty of making this tasty treat all year round, I especially love it in the winter with a bowl of chilli or stew.

I'm more of a savory-type eater, so I love breads like this that aren't too sweet, but are rich and soft in flavour.

This recipe comes from The Mommy Mouse ClubHouse, but here are the ingredients and steps:

One tip: use local Ontario honey if you can get your hands on it! It makes such a difference!

Ingredients:

• 1 Cup Cornmeal

• 3 Cups All-Purpose Flour

• 1 Cup Sugar

• 2 Tablespoons Baking Powder

• 1 TeaspoonSalt

• 2/3 Cup Vegetable or Canola Oil

• 1/3 Cup Butter, melted

• 2 Tablespoons Honey

• 4 Eggs

• 2 1/2 Cups Milk

Method:

1. First, grease a 9×13 dish.

2. Preheat your oven to 350 degrees.

3. Measure out the dry ingredients and add them to a large mixing bowl.

4. Sift or mix them together with a whisk.

5. In a separate bowl, combine the eggs, melted butter, oil, butter, milk, and honey.

6. Add the wet ingredients to the dry ingredients and stir together, just until moistened

7. Pour the sweet cornbread batter into the 9×13 pan and place it in the oven for 45-50 minutes.

8. Cover the cornbread loosely with foil for the last 10-15 minutes of baking time so the top doesn’t brown too much.

9. Remove the pan from the oven and allow it to cool slightly before serving.

10. Don’t forget to add some butter and a drizzle of honey when you serve!