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 Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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