Today's recipe is for Reagan because back before Thanksgiving she asked for a moist honey cornbread recipe and I've failed to deliver until now. :)
On a whim I decided to use whole wheat flour instead of white like I normally do because I love the nutty texture and flavor you get from whole wheat. It turned out great! Because of the texture of cornmeal, the only way you notice the whole wheat is in the added depth of flavor. I don't think I'll ever use white flour in my cornbread again.
But I reserve the right to change my ever indecisive mind. :)
Since I grew up in the South, I made my cornbread in a cast iron skillet. Feel free to do yours in a muffin pan, loaf pan, or whatever makes you happy.
It's a moist, non-cakey, cornbread with a bit of sweetness (again, a Tennessee thing).
Whole Wheat Honey Cornbread
1/2 c. cornmeal
1 1/2 c. whole wheat flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 - 3/4 c. honey
1/2 c. butter, melted
2 eggs, beaten
1 1/4 c. milk
In a large bowl, combine dry ingredients. Make a well in the center of the bowl and add in remaining ingredients. Stir until well-combined. Grease a muffin tin, loaf pan, or cast-iron skillet. Pour batter into prepared pan. Bake at 350 until golden brown and no longer wet in the middle (about 30 minutes for a skillet and 10-15 minutes for muffins).