The Best Cornbread in the World

Who doesn't love warm cornbread right out of the oven? It's easy to prepare and takes only a little time to make. Mix and bake it after you get that pot of chili (chicken or beef) simmering. Serve warm for optimal enjoyment. This will serve 4-8 people, but if you're like me, you could eat the entire pan in one sitting.

1/2 cup cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 c. vegetable oil (not olive oil)
3 Tbsp melted butter
1 Tbsp honey
2 eggs, beaten
1 1/4 c. whole milk

Heat oven to 350 degrees. Grease a 9x9 inch glass baking dish.

Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Mix oil, butter, honey, eggs and whole milk in another bowl until well combined. Stir the wet ingredients into the dry ingredients until well mixed (but don't over mix). Let it sit for a few minutes and the batter will thicken a bit.

Pour the batter into the greased dish and bake 35 minutes. Keep an eye on it to make sure it doesn't over-cook. The top will be brown and crispy and a few cracks will appear on the top. Check with a toothpick, which should come out clean. Do not overbake!

Allow to cool a few minutes, cut and serve warm with butter and extra honey. Or just eat it without anything on it -- it tastes great with chili or with ham and beans.

This is the most moist, sweet, and fluffy cornbread you'll ever eat!