...it would have to be cornbread. I think I may love it more than chocolate and that's really saying something. Considering my great fondness for it, I'm amazed I've never posted the recipe before.
(Yes, that's the name listed in the cookbook...)
1 c whole wheat flour
1/8 - 1/4 c honey (or sugar), according to taste
4 t baking powder
3/4 t salt
1 c yellow corn meal
1 c milk
1/4 c oil (I use olive or coconut)
Mix flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and oil. Beat until just smooth. Pour into lightly greased 9x9 pan (or muffin tins). Bake at 425˚ for 20-25 minutes.
Enjoy with lots of real butter or, my favorite, crumbled in most any soup, chili or stew.