Honey Corn Bread: Difference between revisions
From Recipes
Jump to navigationJump to search
Created page with '{{RecipeSummary |PrepTime=20 min |CookTime=20-25 min |Source=Taste of Home (Apr/May 1996) |Yield=9 servings |Rating=Yummy }} === Ingredients === * 1 c all-purpose flour * 1 c yel…' |
No edit summary |
||
| Line 2: | Line 2: | ||
|PrepTime=20 min | |PrepTime=20 min | ||
|CookTime=20-25 min | |CookTime=20-25 min | ||
|Source=Taste of Home (Apr/May 1996) | |Source=[http://www.tasteofhome.com/Recipes/Honey-Corn-Bread Taste of Home] (Apr/May 1996) | ||
|Yield=9 servings | |Yield=9 servings | ||
|Rating=Yummy | |Rating=Yummy | ||
Latest revision as of 00:06, 23 February 2011
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20-25 min |
| Source | Taste of Home (Apr/May 1996) |
| Yield / serves | 9 servings |
| Rating | Yummy |
Ingredients
- 1 c all-purpose flour
- 1 c yellow cornmeal
- 1/4 c sugar
- 1 T baking powder
- 1/2 t salt
- 2 eggs
- 1 c whipping cream
- 1/4 c vegetable oil
- 1/4 c honey
Preparation
Preheat the oven to 400°F.
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small mixing bowl, beat the eggs. Add the cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20-25 minutes or until a wood toothpick inserted in the center comes out clean.
