Looking for a nice breakfast idea or something easy to pack into your lunch bucket?

I believe this recipe would be great for kids lunches, for back to school or work where you have to take a lunch box or eat on the go.  You can eat it with your fingers and have it with a piece of string cheese and an apple perhaps.  It is also great made without the corn, which is then called “Johnny Cake” and used for breakfast with butter and maple syrup poured over top.  Always a favourite in my house.

CORNY CORNBREAD

Preheat oven to 350 degrees F

• 2 cups cornmeal
• 1/4 cup honey
• 1 tsp salt
• 1 tsp baking soda

Combine ingredients in a large mixing bowl.

• 3 eggs

Crack eggs into a small bowl. Beat well.  Add eggs to large mixing bowl.

• 2 cups milk, yogurt, rice milk, almond milk or combination
• 2 cups corn (off the cob) optional

Add to mixing bowl and stir together.  Pour into greased casserole dish, square baking pan or mini bread pans. Bake in preheated oven 40 minutes.  (Toothpick inserted in center should come out clean.) Cut into wedges and serve.