Honey Corn Bread

Here is a delicious recipe that our family uses as our morning cereal.  Serve it hot or cold with honey and milk.  It holds the kids appetite longer than the commercial cereals in town which are full of all kinds of additives:)   This also goes very will with your favorite chili as well as makes a great snack in between meals.  I am making the transition over to whole wheat and honey for most of our cooking and baking.

 Give it a try!

3 cups cornmeal

1 cup whole wheat flour

2 T. aluminum free baking powder

1 tsp. salt

2 cups buttermilk or yogurt.   ( Note: whole milk works fine but is not as good!)

1/2 cup of melted butter

1/2 cup honey

3 eggs beaten

Combine the cornmeal, flour, baking powder and salt in a large bowl and mix well.  Next, combine buttermilk, butter, honey and eggs in a separate bowl.  Mix very well then add the wet ingredients into the large bowl of dry ingredients.  Don’t over mix.  Mix only  until it is just moistened.

Pour into 12 x 8 x 2 inch baking pan which has been greased and lightly floured.   Bake at 350 degrees.

About Callens Honey Farm

We live on a small family farm located in S.W. Minnesota, near the South Dakota border. The source of our honey is from white and red clover. The honey appears as liquid gold in color. Our honey is extracted using a hand cranked centrifugal force extractor. Then the honey is screened once into a holding container from which we later fill the small honey bottles. We do not heat treat the honey nor add any other ingredients. Pure and natural is our Minnesota honey! What could taste better?
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