This corn bread is sweet & tender, perfect for a Southern Fried Chicken Dinner or on the side of a big bowl of chili.
INGREDIENTS
1 1/2 cup Cornmeal
1 1/2 cup All purpose flour
2/3 cup white sugar
1 tbsp Baking Powder
1/2 tsp Salt
2 large Eggs
1/3 cup Sunflower oil
3 tbsp Butter, melted
2 tbsp Honey
1 1/2 cups Milk
INSTRUCTIONS
Begin by preheating oven to 350 F.
In a medium bowl measure out dry ingredients, whisk to combine.
Then in another bowl beat eggs then add sunflower oil, melted butter, honey and milk, whisk mixture together. Next pour the liquid into the dry, using a rubber spatula fold together until smooth. Pour mixture into a greased 8-inch square pan and bake for 35 minutes until inserted tooth pick comes out clean. Let cool for a few minutes on the counter, then flip pan and cut up into squares. This corn bread can refrigerated for up to 1 week.
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