January 21, 2011

Honey Cornbread

The Neely's recipe from the Food Network. I doubled it for our family of 6 so that we would have some left over. I made it with the beef soup from Paula Deen so I knew I needed a lot. We used Round Rock Raw Honey and does it tasted ever so good in this!

2 cups yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
1 cup granulated sugar
2 teaspoons salt
2 cup whole milk
4 large eggs
1 stick butter, melted
½ cup honey

Preheat oven to 400° F. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

To make muffins, use 24 paper liners in muffin tins. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
To make 9x13, spray pan lightly, pour, and bake for 20-25 minutes until knife in the center comes out clean.

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