By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 8×8 pan

Ingredients:

• 1 3/4 cups corn meal
• 1 cup flour
• 3/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons butter
• 6 tablespoons honey
• 2 cups evaporated milk (or half-and-half)
• 2 large eggs, beaten
• 1/2 cup sugar (approximately)

Directions:

• Preheat oven to 350 degrees.
• Melt the butter, and stir in the honey.  Combine with the evaporated milk and beaten eggs.
• Place cornmeal in a bowl, and sift flour, salt, baking powder, and baking soda into it.  Stir to mix.
• Add the milk mixture and combine.
• Turn into greased pan.
• Bake 40-45 minutes.