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Recipes Fresh From The Farm

Honey Cornbread

Cooking with Honey, by Judy Powers

Makes 2 dozen

Being from the south I am very fond of cornbread. It's sweet, crunchy, and wonderfully filling, and extremely easy. This is a "go to" recipe! You "go to" it because you know it works. You can always add a bit more honey if you like it pretty sweet! I like leftover cornbread crumbled in a bowl with milk and sugar.

  • 2-1/2 C. yellow cornmeal
  • 1 C. whole wheat flour
  • 2-1/2 t. baking powder
  • 1 t. baking soda
  • 1 t. salt
  • 2-1/2 C. buttermilk
  • 1/2 C. veggie oil
  • 2 eggs, beaten
  • 2 T. honey

Preheat oven to 425 degrees.

Combine dry ingredients in large mixing bowl. Add remaining ingredients and mix well. Pour batter into greased 13X9-inch pan. Bake 20-25 minutes or until golden brown.