My husband really enjoys cornbread; it is actually one of the few quickbreads he prefers with wheat flour. ;) This is the recipe I use most frequently for our cornbread--it is sweet, and quite tasty! The original is found here, but I have tweaked it a bit for our liking.
1 1/2 cups whole wheat flour (we like soft white wheat the best)
2/3 cup honey (or sugar)
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, beaten
1/3 cup + 3 tablespoons melted butter
1. Preheat oven to 350°F Grease 12 count muffin tin (or 8in. baking pan)
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, and butter in small bowl and mix well. Add to flour mixture and stir just until blended. Don't overmix; batter will be kind of lumpy.
3. Spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick/knife comes out clean. Cool for 5 minutes before removing from muffin tin. For an 8in. pan, bake for 35 minutes.
This post is linking to Tasty Tuesday and Tempt My Tummy Tuesday.