This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Cornbread

1 cup all-purpose flour 
1 cup cornmeal
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups heavy cream
¼ cup butter, melted
¼ cup honey
2 eggs, slightly beaten

Preheat oven to 400°, and grease an 8" or 9" square baking  pan.

Combine flour, cornmeal, sugar, baking powder and salt, and set aside.

Heat cream and butter together until butter is melted. Stir in all remaining ingredients, and let the dry ingredients bloom.

Pour batter into greased baking pan, and bake 18-22 minutes or until a toothpick inserted in center comes out clean.