Banana Cornbread with Cinnamon Creamed Honey

From: Jenn@eatcakefordinner


1 c. cornmeal

1 c. all-purpose flour

1 Tbl. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. brown sugar, packed

1 c. mashed banana (around 2 large or 3 small)

2 eggs

1/4 c. milk

1/4 c. canola oil

1 tsp. vanilla


Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.


Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  


Cinnamon Creamed Honey

1/2 c. creamed honey

1/2 - 1 tsp. cinnamon, to taste


Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.