Sweet Cornbread
This cornbread is great: Fluffy, golden, light, just the right amount of sweetness.
This recipe is for a half sheet pan (18 x 13 inch), or 2 9x13 inch pans, or 4 9" rounds. If you want less, you can half it to make one 9x13 or 2 9" rounds (this is rather thin cornbread, which I personally like. If you want it to be much thicker, then you could use the recipe below and make it in a 9x13, or 2 9" rounds).
This recipe is for a half sheet pan (18 x 13 inch), or 2 9x13 inch pans, or 4 9" rounds. If you want less, you can half it to make one 9x13 or 2 9" rounds (this is rather thin cornbread, which I personally like. If you want it to be much thicker, then you could use the recipe below and make it in a 9x13, or 2 9" rounds).
2 cups all purpose flour
2 cups corn meal
1/3 cup white sugar
2 tsp salt
2 tbsp + 1 tsp (7 tsp total) baking powder
2 eggs
2 cups whole milk
2/3 cup vegetable oil
2/3 cup honey
Preheat the oven to 400ºF, and spray or lightly grease a half sheet pan (see note above recipe).
In a large bowl, combine all of the dry ingredients with a whisk. Make a well in the middle and add in the wet ingredients, and beat until well combined. Pour into the pan and bake for about 15 minutes, or until golden and a toothpick comes out clean (if you make it thicker by using a smaller pan, then it will need to bake a few minutes longer).
2 cups corn meal
1/3 cup white sugar
2 tsp salt
2 tbsp + 1 tsp (7 tsp total) baking powder
2 eggs
2 cups whole milk
2/3 cup vegetable oil
2/3 cup honey
Preheat the oven to 400ºF, and spray or lightly grease a half sheet pan (see note above recipe).
In a large bowl, combine all of the dry ingredients with a whisk. Make a well in the middle and add in the wet ingredients, and beat until well combined. Pour into the pan and bake for about 15 minutes, or until golden and a toothpick comes out clean (if you make it thicker by using a smaller pan, then it will need to bake a few minutes longer).
