Honey Corn Bread
- SERVES
- 6
- PREP
- 10 Min
- COOK TIME
- 20 Min
In the spirit of Veterans' Day; since sugar was rationed during World War II, we thought it would be appropriate to include a bread made with honey instead of sugar. Why not make it this week to express your thankfulness for being able to share it with your honey?
What You'll Need
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, well beaten
- 1/2 cup honey
- 1 tablespoon vegetable shortening, melted
What to Do
- Preheat the oven to 400 degrees. Coat an 8-inch square baking pan with cooking spray.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt; mix well. Stir in the milk and egg until thoroughly combined. Add the honey and shortening; mix well.
- Pour into the baking pan and bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
Notes
Read NextButtery Pilgrim Biscuits
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 268
- Calories from Fat 39
- Total Fat 4.4g 7 %
- Saturated Fat 1.7g 8 %
- Trans Fat 0.0g 0 %
- Protein 6.0g 12 %
- Amount Per Serving % Daily Value *
- Cholesterol 35mg 12 %
- Sodium 475mg 20 %
- Total Carbohydrates 53g 18 %
- Dietary Fiber 1.5g 6 %
- Sugars 25g 0 %
