Sweet Cornbread

 

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This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't

go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with

honey and butter.

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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

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Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 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.