Honey Cornbread

By RoketJSquerl

Ingredients

• 1 1/4 cups self-rising cornmeal
• 3/4 cup self-rising flour
• 1 1/2 cups milk
• 2 eggs
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted
• 3 tablespoons honey

Details

Servings 8
Preparation time 10mins
Cooking time 35mins
Adapted from magnoliadays.com

Preparation

Step 1

Instructions For baking in a cast iron skillet:
Place an 8 or 9-inch cast iron skillet in the oven. Pre-heat the oven to 400°F. Wait for the oven to be fully heated before mixing batter.
In a large bowl, whisk together cornmeal and flour.
In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
Take the skillet out of the oven and add 2 teaspoons vegetable oil to the skillet. Swirl around to coat the skillet with oil. Add the cornbread batter to the skillet and return it to the oven.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
Remove cornbread from the oven and transfer it to a serving plate. Serve warm. For baking in a cake pan:
Preheat the oven to 400°F. Grease an 8 or 9-inch cake pan. Dust the cake pan with cornmeal.
In a large bowl, whisk together cornmeal and flour.
In a medium bowl, whisk together milk, eggs, oil, butter, and honey.
Add the milk mixture to the cornmeal mixture and stir until ingredients are combined. (Do not over-mix).
Pour the cornbread batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center has a few tender crumbs attached to it.
Remove cornbread from the oven and transfer it to a serving plate. Serve warm.

Instructions