HONEY CORN BREAD
1 cup all–purpose flour
¾ cup cornmeal
¼ cup sugar
1 tsp. baking powder
1 tsp. baking soda
Dash salt
1-1/3 cup half-and-half cream
1 cup frozen corn
¼ cup butter or margarine, melted
¼ cup honey
1 egg
3 tsp. vanilla extract
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.
Pour into a greased 9-1n. ovenproof skillet. Bake at 425^ foe 30-35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges, serve warm.
Yield: 6 servings.
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