Muffins

Bekah's Sweet Honey Cornbread

Kerry Weisser
August 20, 2013
50

I do not have an oven. I live on the island of Grenada, on the campus of St. George’s University Medical School, and we do not have an oven. You can imagine that it makes cooking a little difficult! But...we do have a TOASTER OVEN!! (And yes we packed it in our carry-on and brought it with us!! One of the best decisions we made for this move!) So this recipe has been one of our favorites and it turns out great, even when baked in a toaster oven.

9
4 TBS unsalted butter, melted
1 ¼ cups all-purpose flour
¾ cup cornmeal
1 ½ baking powder
1 tsp salt
½ tsp baking soda
2 large eggs
*1 cup buttermilk
½ cup honey
*COOKING TIP: I have never bought buttermilk for this recipe! Pour 1 TBS lemon juice into the 1 Cup measuring cup. Then, fill the 1 cup with milk. Let it sit for 5 minutes then add to the recipe!
1. Whisk together the flour, cornmeal, baking powder, salt and baking soda into a medium to large mixing bowl. 2. Into a separate bowl, whisk the eggs, buttermilk, honey and melted butter. Add to the flour...
See the full directions on my site
Nutritions

Calories
217

Sodium
378mg
15% DV

Fat
6g
9% DV

Protein
4g
8% DV

Carbs
38g
12% DV

Fiber
1g
7% DV
American Vegetarian Baked Dinner Rice/Grains

Similar Recipes