The Best Cornbread

Original name is Cabbagetown Corn Bread from Cabbagetown Cafe Cookbook page 39, recipe transcribed by (mostly)

1 1/4 cups cornmeal
3/4 cup whole wheat pastry flour
1/4 cup dried milk powder
1 tsp salt
2 tsp baking powder
1 egg
1/4 cup honey
1 cup milk
3 tbs vegetable oil

[I usually double the recipe and add one can of drained corn and an extra egg]

1. In a medium-size bowl, mix together the cornmeal, flour, milk powder, and salt. Mix in the baking powder, rubbing it between your hands as you add it so there are no lumps.

2. Make a well in the center of the dry ingredients, and in it beat the egg lightly. Mix the honey, milk, and oil into the egg.

3. Mix the wet ingredients into the dry, and beat thoroughly so the batter is smooth and there are no lumps.

4. Pour the batter into a well-buttered 9-inch pie pan. Bake in a preheated 350º oven for 25-30 minutes, until the corn bread is firm and lightly browned. Serve warm.


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