Honey Cornbread

  • 1 c. yellow cornmeal
  • 1 c. flour
  • ½ c. honey
  • 1 tablespoon baking powder
  • 1/3 c. butter flavored shortening
  • 1 t. salt
  • 3 eggs
  • 1 c. half-and-half cream or milk

Preheat oven to 400 degrees F. Grease an 8 x 8-inch baking pan. Combine all dry ingredients. Cut in the shortening with a pastry knife until it’s like small crumbs. Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth. Pour into a well-greased and floured baking pan. Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don’t over bake).


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