Recipe - Honey-Moist Cornbread

1 cup (250 mL) allpurpose flour
1 cup (250 mL) yellow cornmeal
One fourth cup (50 mL) sugar
1 tablespoon (15 mL) baking powder
One half teaspoon (3 mL) salt
1 cup (250 mL) whipping cream
One fourth cup (50 mL) vegetable oil
One fourth cup (50 mL) honey
2 Eggs, slightly beaten

This is our alltime favorite. It comes from the Land O Lakes Treasury of
Country Recipes.

Heat oven to 400 F (200 C). In medium bowl stir together flour, cornmeal,
sugar, baking powder and salt. Stir in remaining ingredients just until
moistened. Pour into greased 9" (23 cm) square baking pan. Bake for 20 to
25 min. or until wooden pick instered in center comes out clean.

Note: I've tried making this in a lower fat version by using evaporated
skimmed milk instead of the whipping cream (which can be done on some
recipes), but it just didn't work. After 35 minutes of baking, and it was
still too wet in the middle, and the edges were about to burn. Exchanging
an egg substitute (such as Egg Beaters) for the eggs works fine, though.
Posted to TNT Prodigy's Recipe Exchange Newsletter by CatRescuer@aol.com
on Mar 14, 1997