Sweet Kentucky Cornbread

The first time I had sweet cornbread was in Kentucky.  It tasted almost like cake and I was hooked! 

Ingredients  

1/2 c. cornmeal

1 1/2 c. flour

2/3 c. sugar

1 T. baking powder

1/3 c. oil or applesauce

3 T. melted butter

1 T. honey

2 eggs

1 1/4 c. milk 

Directions

In a large bowl, mix the flour, baking powder and sugar.  In another bowl with the melted butter, add the eggs, oil, honey.  * Note in the photo below that I replaced the oil with applesauce.  If you have never made this substitution, give it a try.  You will still have a yummy and moist bread, but with less calories.  

Mix together well. 

Add the egg mixture to the milk and mix well.   Pour the wet ingredients into the dry ingredients bowl and mix well.  Spray a muffin tin or a baking pan with a little vegetable spray and coat with cornmeal. 

Divide the batter into each well. 

Bake at 350 degrees for 15-20 minutes.  The secret to baking is not to overbake, so check often.  Use the knife test to check for doneness.  Place the knife into the center of the bread, if it comes out clean remove them from the oven.  Let them cool off for a few minutes, so they are easier to remove. 

ENJOY!!! 

This recipe is from stephskitchen.com