Prep 10 mins
Cook 20 mins
A light tasty cornbread that is perfect for chili or just with jam or honey.
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 1⁄3 cup oil
- 1⁄3 cup honey
- 1 egg
- 1 1⁄2 cups milk
- Combine the dry ingredients in a large bowl.
- Combine the wet ingredients using a beater. Add to the dry. Do not overmix.
- Pour into a 9x13 cake pan, or 12 muffin tins.
- Bake for 20 minutes at 400 degrees F.