1 cup all purpose flour
1 cup cornmeal
4 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 beaten eggs
1 cup fat free milk
2 tbsp honey
2 tbsp oil
Grease bottom of a 9x9x2 square baking dish; set aside. In a medium size bowl stir together the dry ingredients; then add in the rest of the moist ingredients. Mix well but not too much! Poor batter into prepared baking dish. Bake, uncovered, @ 425 for 20 min. or until a toothpick inserted near the middle comes out clean. Cool on a wire rack. Makes 9 servings.
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| Regular Cornbread shown in pic |
Confetti Cornbread
Add : 1/2 cup shredded cheddar cheese
1/4 cup shredded carrot
1/4 cup shredded zucchini
Prepare batter as shown above for regular cornbread, except also add in the cheddar cheese, carrot and zucchini to the batter before baking.
Personal Note: The recipe for the cornbread is my own personal recipe that I developed after many attempts in tweaking the Better Homes & Gardens recipe. I perfected it to our liking a handful of years ago and my family really enjoys it...it's moist and has a mildly sweet flavor.
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