This is more like corn cake. Not that there were any complaints. Its sweet and light, perfect paired with butter and more honey! I also made a raspberry butter to go with this, also delicious! Freeze, or enjoy right away both work out great. I also pair the cornbread with tacos or enchiladas as a sweet corn cake. Enjoy!
Provided by Ashley Lemon
Categories Side Casseroles
Number Of Ingredients 11
Steps:
- 1. Combine milk and vinegar in a bowl, set aside for 5 min.
- 2. Sift together flour, baking soda, salt, cornmeal, and sugar. Set aside
- 3. In a different bowl combine melted butter, honey, milk mix, beaten eggs, and corn.
- 4. Sift flour mix into butter mix, stir until just combined.
- 5. Bake at 375 for 30 - 35 min. Enjoy!
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