Sweet Skillet Cornbread enhances the delicious naturally sweet flavor of corn by adding honey and making a much softer, more moist and sweet cornbread. It'll make a cornbread lover out of you after-all.
Preheat oven to 350 degrees and prepare your cast iron skillet. I spray mine with a light coating of cooking spray.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the canola oil, melted butter, honey, beaten eggs, and half and half, and stir just until moistened.
Pour the batter into the greased baking dish and bake in your 350 degree oven for 40-45 minutes. Keep a careful watch starting at about the 35 minute mark. How quickly the cornbread cooks or how long it takes is more dependent on the size of skillet you use. What you want is, towards the end, you want it to be turning golden and starting to show some cracks. Insert a toothpick and be sure that it comes out clean.
Remove from oven, serve warm with melted butter or honey or simply plain. (this cornbread is perfectly delicious at room temp too, but there is nothing like enjoying it warm.)