Red Corn Bread

I used the finely stone-ground corn meal I had bought at this grist mill in RI. This is a northern style cornbread with sweetener (honey), regular milk, only 1 egg and white flour. It had a nice texture and was not quite as crumbly as some cornbreads in this style. The red color was present, but subdued, but it could be fun to make red, white and blue cornbread for the right occasion! I served this with a touch of garlic butter inside and it made it completely scrumptious.