This recipe is courtesy of one of our market customers, Noreen. She chose to keep the recipe gluten-free, but using ingredients with gluten works just fine too! This quick and easy cornbread is moist and perfectly sweet!
- 1 cup (gluten free) all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup local honey
- 1 tbsp baking powder
- pinch o’ salt
- 3/4 cup milk or plant-based milk
- 6 tbsp melted butter (or vegan butter)
- 2 eggs lightly beaten
Preheat oven to 375°F and lightly grease 9x9 pan. Mix together the flour, cornmeal, salt, and baking powder. Add butter and honey into a well in the center of the dry ingredients and stir thoroughly. Add in milk and eggs and stir until combined. Pour in pan and bake for 20 minutes or until a toothpick comes out of the center clean. Let cool, then serve with butter and even more honey!!
*Alteration*- Noreen chose to use local cranberry honey and also add 1 cup of fresh cranberries to take her honey cornbread up a notch.
Thank you Noreen!!