1 Cup all-purpose flour
1 Cup yellow cornmeal
1/4 Cup sugar
4 tsp baking powder
1 tsp salt
2 eggs
1 Cup milk
1/4 Cup cooking oil or butter, melted
Granulated Honey, to sprinkle on top


Preheat oven to 425°F and grease a 9″x9″ baking pan. In a medium mixing bowl, sift together the dry ingredients: the flour, cornmeal, sugar, baking powder and salt. Make a little “well” or indentation in the middle of the dry ingredient pile, and add the eggs, milk, and melted butter.

Use a wooden spoon to stir the wet ingredients into the dry ones, beating the eggs  and combining ingredients thoroughly (but not over-beating, which will make the cornbread “poof up” and then fall). Transfer batter into prepared baking pan, and sprinkle with a Tablespoon or two of granulated honey. Bake cornbread for 20 – 25 minutes (or until a toothpick, inserted in the middle of the cornbread, comes out clean).

Remove pan from oven and allow to cool slightly (5 min or so) before cutting into slices. Serve warm if you can (but is still delicious if served fully cooled).

Cornbread makes a fantastic companion dish to chili, red beans and rice, or the traditional New Year’s Day favorite, Hoppin’ John.