Honey Cornbread

• 1 cup Corn Meal (fine Ground)
• 1-1/4 cup White Wheat Flour (All-purpose Will Do)
• 1 teaspoon Salt, I Used Kosher Salt
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 cup Low-fat Buttermilk
• 2/3 cups Honey
• 2 Large Eggs
• 4 Tablespoons Butter, Melted

1. Preheat your oven to 375u0b0F (190u0b0C) and prepare an 8x8 pan with nonstick cooking spray (or butter) and set aside.
2. To a small bowl, combine the corn meal, flour, salt, baking powder and baking soda. Whisk all of dry ingredients to combine (my way of sifting). Set aside.
3. In a large mixing bowl, combine the buttermilk, honey, eggs and melted butter. Whisk to combine. With a rubber scraper or whisk, gently fold in the dry ingredients until just incorporated. Be careful not to overwork the batter.
4. Pour batter into prepared 8x8 pan and place in preheated oven and bake at 375u0b0F (190u0b0C) for 30-35 minutes or until a toothpick comes out clean when inserted in the center of the pan.
5. Allow cornbread to cool directly in pan for 5 minutes. Once it has cooled, you can turn it out onto a cooling rack to cool for an additional 15 minutes.
6. This cornbread goes great with a bowl of chili.
7. Recipe adapted from Cook's Country.

white wheat flour, salt, baking powder, ubc, buttermilk, honey, eggs, butter

Taken from tastykitchen.com/recipes/breads/honey-cornbread/ (may not work)