Bready or Not Original: Honey Cornbread Loaf
This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
9x5x3 loaf pan
golden flax meal
or substitute plain yogurt or crème fraiche
Preheat oven at 350-degrees. Line a 9x5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.