2 Harvest Haven eggs
1/4 cup Harvest Haven honey
1 cup sifted flour
1/2 cup cornmeal
1/2 cup corn flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup buttermilk
1/4 cup salad oil or butter, melted
Preheat oven to 375° F.
Butter a 9” X 9” baking dish.
Beat eggs in a large bowl. Add honey and mix well. Stir in cornmeal and corn flour.
Sift flour, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk to egg-honey mixture.
Stir in oil or melted butter.
Pour into baking dish.
Bake about 25 minutes or until a toothpick inserted in the center comes out dry.
Serve hot with butter.
Yogurt Corn Bread: Increase baking soda to 1/2 teaspoon. Substitute 1 cup plain yogurt for buttermilk.
Spider Corn Bread: Double recipe and bake 30 minutes in preheated, buttered, 10-inch cast iron fry pan.
For a good crust, corn bread must be baked in a glass, cast iron, or dark metal pan.