A sweet cornbread that will crumble in your hand and melt in your mouth.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
Per Serving: 358 calories; protein 5.1g; carbohydrates 41.8g; fat 19.5g; cholesterol 87.3mg; sodium 156.6mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.