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Ingredients
- 1 1/4 c. all-purpose flour
- 3/4 c. cornmeal
- 2 tsp baking pwdr
- 1/3 c. sugar
- 3/4 tsp salt
- 1 1/4 c. whole lowfat milk (I use fat free)
- 1/4 c. shortening
- 1 x egg Honey Butter
- 1/2 c. (1 stick) butter, softened
- 1/3 c. honey
Directions
- 1. Preheat oven to 400 degrees F.
- 2. Combine the flour, cornmeal, baking pwdr, sugar, and salt in a medium bowl.
- 3. Add in the lowfat milk, shortening, and egg and mix only till all the ingredients are well combined.
- 4. Pour the batter into greased 8X8 inch pan.
- 5. Bake for 25 to 30 min or possibly till the top is golden. Let the cornbread cold slightly before slicing it with a sharp knife into 9 pcs.
- 6. For the honey butter, us a mixer on high speed to whip the butter and honey together till smooth and fluffy.
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