Honey Cornbread

YIELD: 9 servings


1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup 2% low-fat milk
1/4 cup honey
2 Tablespoons vegetable oil
1 egg


In large bowl, combine cornmeal, flour, baking powder, baking soda and salt. In a small bowl, whisk together milk, honey, oil and egg. Pour honey mixture into dry mixture and mix until just combined. Spoon batter into a well-greased 9x9-inch pan. Bake at 350°F for 30 minutes or until a wooden pick inserted near center comes out clean. Serve warm. If desired, reserve 3/4 pan for use in Honey Cornbread Stuffing.