Unleavened Cornbread

1 cup cornmeal
1 cup flour
1/4 cup honey granules (or sugar)
1 tsp salt
1 egg
1 Tbs sour cream
1/4 cup butter, melted
1 cup milk

Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners. Stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, sour cream, butter, and milk. Stir until well blended. Spoon the batter into prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

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