Honey Corn Bread

Honey Corn Bread
by Tony van Roon, 1991

"A very tasteful and moist corn bread. The thing with most (if not all) corn breads is that they don't keep very long, a day at the most if wrapped in plastic wrap and in the fridge."


1 loaf

    1 cup cornmeal
  1/2 cup all purpose flour
1-1/4 Tbsp baking powder
    2 Tbsp honey
  1/2 tsp salt
  1/3 cup apple sauce
  3/4 cup milk
    2 small eggs (or 1 large)

Preheat oven to 420 °F.  Grease 9" square pan or large cast iron skillet.
Combine all ingredients until moistened.  Spray pan with vegetable spray 
(or whatever you have).  Put batter into prepared pan.  Bake for 20-25 minutes 
or until skewer inserted in the center comes out clean.  Serve warm with butter.