Jacquie/Lorena GF Honey Hoop Dee Doo Cornbread

Adapted from the hoop de do cornbread recipe by my friend Jacquie for GF I Reduced the sugar from 1 1/2 cups and traded oil for butter — Yum! —- honey topped from lorena CornBread Cornbread recipe: 4 eggs, yolks and whites separated 1 cup milk 1 tsp vanilla extract 3/4 cup butter, melted 1 cup cornmeal 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 Tbsp baking powder 1 tsp salt  Honey  1. Preheat oven to 350 2. In a medium-size bowl, combine egg yolks, milk, vanilla, bs melted butter and stir.  3. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix. 4. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter. 5. Pour batter into a greased 9x13 pan and cook for 25-32 minutes or until an inserted toothpick comes out clean.  When the cornbread came out of the oven I poked holes throughout and poured about a half cup of honey butter (just melted honey and butter mixed together to your liking) on top and spread it around with a brush.  Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix flour, cornmeal, salt, baking powder and sugar in a mixing bowl

Step 2

In a separate bowl, blend milk, eggs and oil with a mixer

Step 3

Using that same mixer, slowly add the blended liquids to the dry ingredients prepared in step 1, mixing just enough to incorporate the wet and dry ingredients.

Step 4

Spray a 9x13 baking pan with nonstick cooking spray and pour the batter into the pan, spreading evenly.

Step 5

Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.