I love cornbread, especially with dishes like Italian Sausage Stew and World's Easiest Chili. However, I have found that nearly all store-bought cornbread mixes, and most cornbread recipes, are too grainy, dry, and crumbly for my tastes. This recipe uses fine cornmeal and acacia honey to create an ultra-moist and lightly sweet cornbread that goes well with just about anything.

Ingredients:

1 cup fine cornmeal
3 cups all-purpose flour (I use White Lily)
2 tbsp acacia honey
1 cup sugar
2/3 cup vegetable oil
2 tbsp double-acting aluminum-free baking powder
1 tsp salt
5 tbsp butter, melted
4 large eggs, beaten
2 1/2 cups milk

Helpful Gear:

9x13 Pyrex baking dish (or slightly smaller if it is deep)
Silicon spatula

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Step 1: Mix Dry Ingredients

Pre-heat oven to 350 degrees Fahrenheit.

In a large bowl, mix all dry ingredients thoroughly.

Step 2: Add Wet Ingredients

Add remaining ingredients to bowl and stir.

Step 3: Lump Free?

When batter is free of lumps, you can stop stirring. :)

Step 4: Pour and Bake

Pour into a well-greased 9x13 baking dish* and bake in a 350 degree Fahrenheit oven for 45 minutes or until a toothpick inserted comes out clean.

Allow to cool for a few minutes and Enjoy!

*NOTE:Whenever you have a well-greased baking dish and a batter, there is a chance the batter will bake up the outside and spill over. If you don't use a dish that is at least 9x13, make sure it is deep enough. I always add a baking sheet on a rack underneath the dish when I bake this, just in case.