Extra Moist Honey Cornbread
Leave the box mix on the shelf and try this easy extra moist honey cornbread recipe. It has great flavor and texture, plus the perfect amount of bounce.
Ingredients
- 2 Cup All Purpose Flour
- 1 Cup Cornmeal
- 1 Cup Sugar
- 1 1/2 Tbsp Baking Powder
- 1 Tsp Salt
- 1 Stick Butter (1/2 Cup, Melted)
- 1/2 Cup Vegetable Oil
- 1 1/4 Cup Whole Milk
- 3 Large Eggs
- 1/4 Cup Local Honey
- 1 Tbsp Extra Sugar for Dusting
Instructions
- Preheat oven to 350 degrees F, and use the end of the stick of butter to grease a 9x13 baking dish. Then melt the stick of butter and reserve for step 3.
- Whisk together the cornmeal, flour, sugar, baking power, and salt, in a large bowl.
- In another bowl, mix together the honey, eggs, milk, butter, and oil.
- Mix together the dry and wet ingredients from steps 2 and 3 in the larger bowl.
- Pour the batter into the prepared baking dish and bake for 35 minutes. The cornbread is ready when a toothpick can be inserted and comes out clean and not wet.
- Cool for 15 minuets, sprinkle the extra tablespoon of sugar, then slice and serve.