Moist Cornbread

I had this amazing cornbread, served with butter (more butter, I should say) and spectacularly delicious honey, and I can honestly say I have been thinking about it off and on since then. The combination of a low cornmeal to white flour ratio, a high butter to everything else ratio, and the moistness that corn adds all add up to a winner. 1 Cup Cornmeal 3 Cups All-Purpose Flour 2-3 c. corn off the cob 1 Cup Sugar 2 Tablespoons Baking Powder 1 TeaspoonSalt 2/3 Cup Vegetable or Canola Oil 1/2 Cup Butter, melted 2 Tablespoons Honey 4 Eggs 2 1/2 Cups Milk First, grease a 9×13 dish. Preheat your oven to 350 degrees. Measure out the dry ingredients and add them to a large mixing bowl. Sift or mix them together with a whisk. In a separate bowl, combine the eggs, melted butter, oil, butter, milk, and honey. Add the wet ingredients to the dry ingredients and stir together, just until moistened. Pour the sweet cornbread batter into the 9×13 pan and place it in the oven for 45-50 minutes. Cover the cornbread loosely with foil for the last 10-15 minutes of baking time so the top doesn’t brown too much Remove the pan from the oven and allow it to cool slightly before serving.