1 1/2 cups of quick mix
3/4 cup of cornmeal
4 tablespoons (or chas) of sugar
1 egg, lightly beaten
1 cup of milk or water
For the honey cream:
1 cup of butter at room temperature
1 1/4 cups of honey
1 yolk
1 1/2 cups of quick mix
3/4 cup of cornmeal
4 tablespoons (or chas) of sugar
1 egg, lightly beaten
1 cup of milk or water
For the honey cream:
1 cup of butter at room temperature
1 1/4 cups of honey
1 yolk
Preheat the oven to a hot temperature (200º)
Grease a small baking dish
In a medium bowl, combine the quick mix, cornmeal, and sugar
Mix well
In another small bowl, mix the egg with milk or water
Add half of this mixture to the dry ingredients
Mix well
Add the remaining egg mixture and mix well again
Spread in the prepared baking dish, smoothing with a spatula
Bake for 25-30 minutes or until golden brown
Cut into squares of 5 cm
Serve warm with honey butter made as follows: Combine butter, honey, and yolk in a deep bowl
Beat with an electric mixer for 10 minutes
Store in the refrigerator until ready to use
Yield: 8-10 portions.
