Cinnamon Cornbread with Honey
Serving Size / Yield
- 2 1/3 C. self-rising cornmeal
- 1/3 C. sugar
- 4 large eggs
- 1 C. vegetable oil
- 1/4 C. buttermilk
- 1/4 C. honey
- 1/2 Tbs. cinnamon
- 1/4 C. unsalted butter, melted
Preheat the oven to 425 degrees. Combine cornmeal, cinnamon and sugar in a large bowl. Form a well in the center of the dry mixture.
Whisk together eggs, oil, buttermilk, butter and honey. Pour the wet mixture into the dry, whisking until blended. Spoon into a greased loaf pan.
Bake for 15 minutes or until golden-brown.