Honey Corn Bread


  • 3/4 cup plain yogurt                        
  • 1/3 cup melted butter                      
  • 1/2 cup honey
  • 2 eggs                                                                                  
  • 3/4 cup all-purpose flour                 
  • 3/4 cup whole wheat flour
  • 3/4 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Beat together yogurt, butter, honey and eggs in small bowl.  Combine flours, cornmeal, baking powder, salt and baking soda in large bowl.  Add honey mixture to dry mixture. Stir just enough to barely moisten flour. Don’t overmix. Spoon batter into wax paper-lined 8” square pan or papered muffin cups.

Bake in preheated 350°F oven 20 to 25 minutes or until toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Makes dozen muffins or one square.

Honey Banana Bread


  • 1/2 cup honey
  • 1/3 cup butter or margarine
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup quick-cooking rolled oats
  • 1/2 cup all-purpose flour   
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cup chopped walnuts  (or Mac nuts)

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition.

Combine dry ingredients in small bowl; add to honey mixture -alternate with bananas, blending well. Stir in nuts.

Spoon batter into greased & floured 9x5x3-inch loaf pan.

Bake in preheated 325°F oven 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes.


From the National Honey Board

YIELD: Makes 24 pieces


Olive oil cooking spray

1 baguette, sliced diagonally 1/4-inch thick (about 24 pieces)

1 lb. butternut squash, cubed (1/2-inch cubes)

8 oz. feta cheese, crumbled

1/4 cup whipped cream cheese

1/4 tsp. ground black pepper

seeds from 1 pomegranate

1/4 cup fresh mint leaves, chopped

honey for drizzlling


Preheat oven to 350°F.

Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini.

Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth; scraping down sides of bowl occasionally.

To serve, spread each piece of toasted bread with 2 tsp. whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately.