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Down East-Style Corn Bread

Down East-Style Corn Bread
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Yield: Serves 8


  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup whole wheat pastry flour
  • 1-1/2 cups cornmeal
  • 1-1/2 cups milk
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 2 teaspoons vanilla


Preheat oven to 375 degrees F. Mix dry ingredients in large bowl. Combine remaining ingredients in another bowl and add to dry ingredients all at once, mixing well. Bake in a fairly shallow, well-greased pan for 25 minutes, until well done and brown on top. The corn bread should be about 2 inches thick. Cut into squares and serve warm. (Excellent with omelets stuffed with sweet red pepper, onion, and cheddar.)
Updated Sunday, April 21st, 2002
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