Ingredients:
Corn Bread:
1 cup (152g) CornMeal
1 1/3 cup (152g) Steve’s GF Cake Flour Blend
2 teaspoon BakingPowder
1/2 teaspoon BakingSoda
1 teaspoon (6g) Salt
3 tablespoon Honey
1 tablespoon (13g) Sugar
2 LargeEggs
1/3 cup Oil
1 1/8 cup (9 oz.) Milk
Honey Butter:
1 stick (4oz) unsaltedbutter (softened)
2 tablespoon honey
Directions:
Cornbread:
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Pre-heat the oven to 350F.
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In a medium size bowl,combine all dry ingredients and mix well.
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In a stand mixer, beat theeggs and oil together using the whisk attachment.
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Slowly add the dryingredients to the mixture and continue to whisk. The mixture will become dryand crumbly.
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Slowly add the milk in 1/4 cupincrements until the batter is smooth and loose.
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Pour the batter in an 8-inchsquare pan or 3-lbs loaf pan. Bake at 350F for 30-35 minutes.
HoneyButter
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Mix the softened butter withthe honey. This will make a wonderful spread for the cornbread.
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