Kelly is our Kitchen of the Month. She challenged us to make a yeasted honey corn bread with a possible substitution of millet for those sensitive to corn.
This was a straight-forward yeast bread with corn meal and honey, and I enjoyed both making it and eating it. Occasionally, though, I would have a mental disconnect: it tasted like regular cornbread, but didn’t look like it’s namesake. There was that bit of crunch from the cornmeal, but it had the texture of a yeast bread. It was excellent toasted!
For the recipe, go to Kelly’s website, and be sure to check out the different versions that the other Babes made.
