Montana Cafe’s Cornbread

CORNBREAD INGREDIENTS
1 tb Honey 2/3 c Frozen Corn Niblets
3 tb Butter 1 Sweet red pepper, diced
2 c All-purpose flour 1/2 ts Black pepper, freshly ground
1 1/2 c Cornmeal 1 Jalapeno pepper, diced
1 ts Baking powder 1 c Mozzarella cheese
1/3 c Granulated sugar 1 1/2 c Milk
1 ts Salt 3 Eggs

Montana Cafe has the best ever cornbread and as none that I have
baked has even come close, could you getus the recipe writes
B.Merkligter of Toronto. Chef Richard Crevier, who took command of
the kitchen a few weeks ago is happy to share it with us. He trained
at the Toronto’s Sutton Place Hotel and worked in various restaurants
and the catering business. Crevier say that food here has a “casual”
theme.

DIRECTIONS:

1. Melt honey and butter. Combine all other ingredients in a mixing
bowl. Stir honey-butter into mixture. (Batter is thick)

2. Spoon batter into alioghtly oiled loaf pan (10 by 3 or 8 by 4-inch
or two smaller pans) filling 3/4 full. Bake in 375F oven for 50 to 60
minutes or until tester inserted in the center comes out clean.

3. Let it stand 15 minutes before slicing and serving.