War Eagle Corn Bread

I got this recipe off of a bag of War Eagle Corn Meal over 30 years ago, and it's been our favorite ever since. It's not too sweet or cake-like. This recipe makes one dozen regular muffins, or one 8" iron skillet or cake pan.

• Ready In: 30 mins
• Serves: 6
• Yields: 12 muffins

Ingredients

• 1  cup yellow cornmeal
• 1⁄2 cup whole wheat flour
• 2  teaspoons baking powder
• 1  teaspoon table salt
• 1  cup milk
• 1  egg
• 3  tablespoons honey

Directions

1. Preheat oven to 375 degrees F.
2. Heat baking pan in oven. Melt 1 or 2 tablespoons vegetable oil, bacon fat, or butter in pan.
3. Combine dry ingredients in large mixing bowl.
4. Combine liquids, add to dry mixture, and stir well. Pour batter into hot pan.
5. Bake for 25 minutes, or until golden.
6. If making muffins, grease tin well or use paper cupcake liners. Divide batter, bake for 20 minutes.
7. Makes 1 dozen muffins or one 8" layer cake pan or skillet.