Quick Corn Bread

Description
This recipe also may be used for muffins.
 * Recipe by: McDougall
 * Preparation time: 0:30

Ingredients

 * 1 cup cornmeal
 * 1 cup whole wheat flour
 * 3 tsp baking powder
 * 1 tbsp honey
 * 1½ cup water, warm
 * 1 tsp ground cinnamon
 * ¼ tsp ground nutmeg

Directions

 * 1) Mix dry ingredients together in a medium bowl.
 * 2) Add optional spices, if desired.
 * 3) Mix honey and warm water together, then add to dry ingredients, stirring just until mixed.
 * 4) Pour into lightly oiled or non-stick 8-inch square baking dish.
 * 5) Bake at 375°F for 20 minutes.
 * 6) Helpful hints: various spices may be added for different flavors.
 * 7) Pieces of finely chopped or grated vegetables also may be added.

Variations

 * 1) Try finely chopped onion, finely chopped green pepper, chopped green chilis, chopped pimento, grated carrots, grated zucchini.
 * 2) Used alone or in various combinations, they add special appeal to this simple, tasty corn bread.
 * 3) If you have a nonstick baking pan, it is not necessary to oil it first.
 * 4) Increase baking powder to 4 teaspoons.
 * 5) Fill oiled or papered muffin tins two-thirds full.
 * 6) Bake at 375°F for 15 to 20 minutes.