Honey Cornbread -- Quad-Cities Online Recipe Book
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Honey Cornbread

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Ingredients

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/4 cup honey
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 Egg Beater egg substitute

Instructions

Preheat oven to 400 degrees. Grease an 8- or 9-inch pan or muffin tin. Combine dry ingredients. Stir in milk, oil, egg and honey, mixing just until dry ingredients are moistened. Pour batter into prepared pan or in muffin tins. Bake until light golden brown. Cornbread is ready when a wooden pick inserted comes out clean (approximately 20 to 25 minutes). Serve warm. 9-12 servings.

Genevieve Waldbusser, Prophetstown



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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