Crispy edges, sweet honey and a comforting texture that only comes from homemade cornbread. I loved making this and plan on making it often this summer. Next time, I want to add fresh corn (let's wait 'til August for prime season!).
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 cup milk
⅓ cup vegetable oil
*I may experiment with almond flour, brown sugar, applesauce for vegetable oil...
189 calories; protein 3.1g; carbohydrates 28.2g; fat 7.4g; cholesterol 17.1mg; sodium 353.9mg.
We have to eat everyday, don't we?