Cornbread - Sweet and Moist

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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Pre-heat oven to 350 degrees Fahrenheit.

In a large bowl, mix all dry ingredients thoroughly.

Add remaining ingredients to bowl and stir.

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

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.