There’s the cutest little book by Jane Yolen, one of my favourite authors, called Baby Bear’s Books and one of Little Mister’s favourite parts has to do with “dinners all ending with huge honey cakes.” When I was trying to decide what special treat to make for Imbolc, this line came flying into my mind. I scouted out a few recipes, but none of them looked to give the cakes that strong yet sweet honey taste I was thinking of. So, without further ado, I give you one of our original Raymond Homestead recipes.
1 cup cornmeal
1 cup wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup milk
2 large eggs
1/2 (4 tablespoons) stick of melted butter
1/2 cup honey
Mix all dry ingredients together. In a separate bowl, whisk together all the wet ingredient. (This may take some work, so stretch your arm muscles beforehand!) Combine both wet and dry ingredients until just moist. Bake in a lined or greased muffin tin at 350F for 20-25 minutes.
They were a huge hit! Sweet enough to not need frosting, but not too sweet to make it impossible to eat a second one. ;-)