I suggest serving corn bread with many of my recipes. It is easy, quick and delicious. This recipe turns out wonderful every single time. Enjoy!

1 cup yellow corn meal

1 cup all purpose flour

3 tablespoons honey

4 teaspoons baking powder

1/2 teaspoon sea salt

1 cup milk

1/4 cup olive or sunflower oil

1 Egg, beaten

1 cup whole kernel corn (frozen or canned) Note: If you use canned drain all liquid off corn.

Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.