Honey Corn Bread
This cornbread is moist and slightly sweet. It is quick to put together and tastes great the next day.
Ketchup With That
I like to use a fine ground cornmeal
whole wheat flour
yogurt or buttermilk
Preheat oven to 400 degrees F.
Grease a 9x9 inch baking pan.
In mixing bowl, stir together cornmeal, flour, baking soda and salt.
In separate bowl whisk yogurt, honey, egg and oil until blended.
Add wet ingredients to the dry ingredients all at once. Stir gently until blended.
Spoon batter into prepared pan, and bake for 20-25 minutes or until browned and a toothpick comes out clean.
Serve warm or let cool in pan.
Try replacing 2 tablespoons of the flour with ground flax meal for extra texture.