- 1 2/3 cups bread flour
- 1 1/3 cups stone-ground white cornmeal
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/3 cups milk
- 1/2 cup corn oil
- 1/3 cup honey
- 1/2 cup finely snipped chives
Preheat the oven to 350°. Oil a 9-by-13-inch metal baking pan. In a bowl, sift the flour with the cornmeal, baking powder and salt. In a large bowl, whisk the eggs with the milk, corn oil and honey.
Gently stir the dry ingredients and chives into the egg mixture until blended. Scrape the batter into the prepared pan and bake for about 20 minutes, or until the corn bread is golden and springs back when gently pressed. Let cool in the pan, then cut into squares and serve.