Everyone I know has a favourite cornbread recipe, but I guarantee you this one is the bomb. It’s a little lighter than regular cornbread and is sweetened entirely with honey and no sugar. I’ve added a pinch of hot pepper and some fresh rosemary to take it to the next level, but feel free to add in any herbs you have growing in your garden. It is a great bread to have on your table with any summer BBQ but I also love to serve it with brunch on weekends. I like to keep a mix of the dry ingredients handy in the cupboard, and then I just need to add 3 other ingredients and mix together to be ready to go! Literally it takes about 10 minutes to put this together and takes a little less time to watch it disappear when you serve it hot from the oven!
1 cup cornmeal
1 cup flour
1 tbsp baking soda
1 tsp salt
1 tsp cayenne pepper
1 tbsp chopped fresh rosemary
1 cup 2 % milk
1/2 cup honey
2 tbsp butter
Pre-heat oven to 400 degrees.
Combine first 6 ingredients in a mixing bowl.
Melt butter in a 9 inch skillet.
Combine milk, honey and egg together.
Add in melted butter.
Add wet ingredients to dry and combine with a fork.
Empty into skillet.
Bake for 30 minutes or until lightly browned. Test for doneness with a toothpick.