If you love honey, you’ll love these little cornbread cakes.
INGREDIENTS
- 1 C Cornmeal
- 1 C Corn Flour
- 1 Tbs Baking Powder
- 1 tsp Salt
- 1/2 C Milk
- 2 large Eggs
- 4 Tbs Butter, melted
- 3/4 C Honey
- one six-well mini bunt cake pan
- small silicone brush
Butter the mini bundt pan well with melted butter, using a small silicone brush. Make sure to get it into all the crevices. Be sure to use butter, not cooking spray, which can bake almost permanently onto the surface of your pan.
In a bowl, combine the dry ingredients and whisk together well.
Add the honey to the warm melted butter. I strongly advise you to use a strongly flavored one such as buckwheat honey.
Add the wet ingredients to the dry ingredients and mix until combined.
Divide the batter between the 6 mini bunts.
Bake at 400F for 20 minutes, or until nicely browned.
Let cool slightly and turn out the cakes.
Uncompromising Flavors 