Cheesy and Corny Corn Bread with California Yellow Star Thistle Honey

Ingredients

• 1 cup flour
• 1 cup corn meal
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 egg
• 2 Tablespoons California Yellow Star Thistle Honey
• 1 cup milk
• 1/4 cup olive oil
• ½ cup chopped onion
• 1 cup frozen or drained can corn – even off the cob!
• ½ cup grated cheddar cheese
• Optional: Wildflower Comb Honey or Hot Honey for serving!

Instructions

Use an 8” or 9” cast iron skillet for yummy, crispy edges
Heat oven to 375•F

1. Saute the onion in the skillet until it is soft as translucent – just starting to brown on the edges.
2. Put the onion aside to cool and put the skillet, with the olive oil residue in the oven to warm
3. Combine the flour, corn meal, salt and baking powder in a small bowl.
4. In another bowl, mix together the egg, milk and honey.
5. Combine them together and mix until well combined.
6. Add the corn, cheese and sauteed onions into the mixture and stir until completely combined.
7. Remove the hot skillet from the oven carefully and pour the mixture into it. It will sizzle a bit. That’s what makes the tasty crusty edges.
8. Bake at 375•F for 25-30 minutes until the top turns golden and a toothpick comes out clean.
9. Serve warm with more honey, comb honey or for a real treat – Hot Honey!

NOTE: This recipe has been adapted from the Moosewood Cookbook by Mollie Katzen