Updated: Nov 3
Every time I make this cornbread people go crazy for it. It's seriously, hands down, the best cornbread I've ever made and it's the only one I'll ever make again. Years ago I sold ready-to-cook-at-home meals and this was one of my top-selling items. This cornbread is sweet, moist, buttery, and almost cakelike. I love to serve it with a big o bowl of my chili, or as a side at a barbecue gathering. No matter when you choose to make it, I'm betting your friends and family will thank you for it!
Let's get cookin'!!
1 cup cornmeal
1 cup all-purpose flour
1 Tablespoon baking powder
½ cup sugar
1 teaspoon salt
1 cup whole milk
½ stick butter melted (4 Tablespoons)
¼ cup honey
Preheat oven to 400 degrees
In a large bowl mix the dry ingredients (cornmeal, flour, baking powder, sugar, and salt)
In a separate bowl whisk the wet ingredients together (milk, eggs, butter, and honey)
Spray an 8 x 8-inch baking dish with non-stick cooking spray or smear with a light coating of butter or oil.
Pour cornbread mixture into the prepared baking dish and bake at 400 degrees for 40 minutes or until golden on top and toothpick comes out clean when tested in the center.
Alternately you can use a muffin tin with liners and bake for 15 minutes.
Serve with butter and enjoy!