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Honey Corn Bread

January 28, 2014 By Mary 2 Comments

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A bee collecting pollen

I dreamt – marvellous error! – that I had a beehive here inside my heart.
And the golden bees were making white combs and sweet honey
from my old failures. ~ Antonio Machado

What I like most about corn bread is having it for breakfast the next day.

Corn bread with honey is perfect because it stays moist instead of getting dry and crumbly.

Honey is a hygroscopic , which means it has the ability to attract water molecules from surrounding substances. This ability is part of what makes honey  such a welcome addition to baked goods.

Of course, there would be no honey without bees, and there is rich folklore from around the world that points to the importance of these winged gatherers.

In some traditions they were considered messengers between the spirit and human worlds.

I like this idea. When I am out in the garden, I talk to them. Quietly, so that no one hears me. (Or if they do, they think I am just talking to the plants.)

Unfortunately, the demise of bees and other pollinators is a serious concern.

These websites have suggestions for creating pollinator-friendly environments, whether you live in the country or the city:

Pollinator Canada

Beyond Butterflies: Gardening for Native Pollinators

How to Attract Native Bees to Your Organic Garden

4 from 1 vote
A bee collecting pollen
Print
Honey Corn Bread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This cornbread is moist and slightly sweet. It is quick to put together and tastes great the next day.
Author: Ketchup With That
Ingredients
  • 1 cup cornmeal I like to use a fine ground cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup yogurt or buttermilk
  • 1/4 cup liquid honey
  • 1 egg
  • 1/4 cup vegetable oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a 9x9 inch baking pan.
  3. In mixing bowl, stir together cornmeal, flour, baking soda and salt.
  4. In separate bowl whisk yogurt, honey, egg and oil until blended.
  5. Add wet ingredients to the dry ingredients all at once. Stir gently until blended.
  6. Spoon batter into prepared pan, and bake for 20-25 minutes or until browned and a toothpick comes out clean.
  7. Serve warm or let cool in pan.
Recipe Notes

Try replacing 2 tablespoons of the flour with ground flax meal for extra texture.

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Filed Under: baking

Comments

  1. Lissa Johnston says

    January 29, 2014 at 2:06 pm

    I am an anomaly – a southern gal who likes sugar in her cornbread. I also love honey. I will def be giving this a try.

    Reply
    • admin says

      January 29, 2014 at 4:34 pm

      Hi 🙂 I’ve heard that sweet / not sweet corn bread can be a contentious issue! In Canada, I think sweet wins out. (Especially for breakfast)Honey gives a nice color to the top, too.

      Reply

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Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

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