Honey Corn Bread

With all this "chili" weather, what better to go-with than some Honey Corn Bread? Especially a recipe from Betty Crocker. As previously blogged (see Cream Cheese Rolls, Cinnamon Rolls, Spicy Apple Bread, Garlic Basil Bread, Parmesan Pine Nut Bread), I love her bread machine recipes! This is from another one of her bread machine cookbooks. (which also has a great pumpernickel bread -- to be posted soon).

It turned out really good, with a nice texture - not coarse, almost soft. And it is not overly sweet, the honey flavor is just in the background. I liked Betty's suggestions about using the leftovers as croutons and homemade bread crumbs. Here are the directions for the 1-1/2 pound loaf.

HONEY CORN BREAD

1 egg plus enough water to equal one cup

1/3 cup honey

3 tablespoons butter, softened

3 cups bread flour

1/2 cup cornmeal

2 tablespoons dry milk

1 teaspoon salt

1 1/4 teaspoons yeast

Select Basic/White cycle and Light or Medium crust color (I used the Light). Enjoy!

P.S. Also good to note how fresh this bread lasts, even two days later!