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 Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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