Cornbread is cornbread and there is nothing fancy about it, its satisfying, a little sweet and the perfect accompaniment to chili, stew, anything really, its even great for breakfast! Here at our house we like ours sweet and moist. Again there is nothing fancy about this cornbread recipe, and that’s how I like it, plan and simple :)
- 1 cup cornmeal
- 3 cups all-purpose flour
- 1 1/3 cups white sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1/3 cup melted butter
- 2 tablespoons honey
- 4 eggs, beaten
- 2 1/2 cups whole milk
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9×13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
This is the best cornbread recipe I have ever found. When my teenage boys request for me to make it, it has to be good! Thanks for sharing, it’s just simple and delicious!