Ingredients:
2 cups flour
1 cup cornmeal
1 cup sugar
1 1/2 TBSP baking powder
1 tsp salt
1/2 cup butter, melted
1/2 cup oil
1 1/4 cup milk
3 large eggs
honey and extra butter for serving
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 pan.
2. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt
3. In a medium bowl mix together butter, oil, milk, and eggs.
4. Add wet ingredients to dry ingredients and mix until combined.
5. Transfer batter to your prepared pan. Bake for 35-40 minutes until golden and a toothpick inserted in the middle comes out clean.
6. Allow to cool for 15-20 mimuntes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Recipe from https://www.lecremedelacrumb.com/best-super-moist-cornbread/
