Cornbread always seems to be the perfect compliment to any meal. I knew we needed something to go with our Mexican shredded chicken salads and thought that sweet cornbread was it. But my usual cornbread recipe calls for buttermilk, which I didn’t have on hand. Thankfully, you can find this easy cornbread recipe on the back of your Quaker corn meal container.
As you can see, I made mine into muffins and added honey to the recipe. I like cornbread muffins because they are nice and easy to handle. These sweet golden beauties came out nice and moist. I hate a dry, crumbly cornbread and these definitely are not!
Sweet and Moist Honey Cornbread
1 & 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 tablespoons honey
1. Preheat oven to 400°. Grease pan with non-stick cooking spray.
2. Mix together all of the dry ingredients. Stir in the milk, oil, egg and honey.
3. Pour batter into pan and bake for 15 – 25 minutes (depending on the type of pan you use) or until toothpick comes out clean.