Corn Bread Recipe

From Dorothy McNett's Recipe Book.

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Corn Bread

From Dorothy McNett's recipes at It's the honey, olive oil and chili powder that give this corn bread a wonderful flavor. Hemp seeds add more protein and a nice texture, but if you do not have any on hand, simply omit or use flax or sesame seeds, if desired. Serve with Honey Butter.

1 cup unbleached all purpose flour
3/4 cup cornmeal
1/3 cup hemp seeds
1/4 teaspoon fine sea salt
1 tablespoon baking powder
1 teaspoon chili powder
1 egg
1/3 cup honey
1 cup milk
2 tablespoons olive oil

Preheat oven to 425 degrees. Lightly brush a little olive oil or butter in bottom and up sides of an 8 by 8 inch baking pan. In batter bowl, whisk together the flour, cornmeal, seeds, sea salt, baking powder and chili powder. In another bowl, whisk the egg, honey, milk, and olive oil. Add to dry ingredients and mix thoroughly. Pour into the oiled pan and bake 18-20 minutes. Allow to stand a few minutes to cool slightly, cut and serve!

Recipe created 1998-02-11.

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