War Eagle Cornbread

War Eagle Mill, Recipes of the Ozarks Cookbook

1 3/4 c. cornmeal

3/4 c. unbleached or whole wheat flour

1 Tbsp. baking powder

1/2 tsp. salt

1 1/2 c. milk

1 egg

2 Tbsp. honey

1 Tbsp. butter or margarine

Preheat a 10-inch cast iron skillet in a 375° oven. If using a baking pan, no need to preheat - size should be 9- by 11-inches. Combine liquid ingredients; add to dry. Stir well. Coat skillet or pan with butter. Pour batter into pan. Bake for about 25-30 minutes or until golden brown. A feast for 4 hungry people.

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Opinion, Pages 4 on 08/17/2011