This honey cornbread is a great side dish no matter what time of year it is. It is a bit sweet with no added sugar, just honey. In the spring and summer, this cornbread goes amazingly well with burgers fresh off the grill, seasoned steak, and even pineapple-teriyaki marinated chicken; much less other fun summer dishes. In the autumn and winter, this cornbread can be served with green chili soup, homemade enchiladas, shepherd’s pie, and other cozy dishes. Best part? It is wheat-free and easy to make! Enjoy!

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Ingredients:

• 1 1/4 Cup Corn flour
• 1 Cup Cornmeal (Yellow)
• 6 Tbsp Honey
• 1 Tbsp Baking Powder
• 1/2 tsp Salt
• 1 1/4 Cup Milk
• 1/3 Cup Butter (Melted)
• 1 Egg

Directions:

1. Pre-heat the oven to 400*F. Grease bottom and sides of 8 inch square pan (can use a round pan). Melt the butter if you have not done so yet.
2. In a large bowl, combine the corn flour, cornmeal, baking powder, and salt. Stir briefly to even the mixture.
3. Add the honey, milk, egg, and butter. Stir until somewhat smooth (batter will still be lumpy- make sure batter is completely moist).
4. Pour into pan, and bake for about 20-25 minutes. (Check to make sure the toothpick comes out clean.)
5. Let cool for a bit, serve, and enjoy!