For some reason, I have never really cared for corn bread, until my ex-husband, who is from the South, introduced me to his grandmother’s sweet cornbread recipe. Now I love it, but only if its made this way. This is a moist, cake like recipe that is perfect with soups, stews and chili’s.

Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious!

1 c. cornmeal
3 c. all-purpose flour
1 1/3 c. sugar
2 Tbs. baking powder
1 tsp. salt
2/3 c. vegetable oil
1/3 c. melted butter
2 Tbs. honey
4 eggs, beaten
2 1/2 c. whole milk

Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

Fantastic with Chili. It’s what’s for dinner.

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