Serves 8-10 people


For the Cornbread

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk
Pan spray

Special Equipment

Cooling racks
Mini muffin tins
Truffle scoops


Preheat oven to 375 degrees and spray your baking pan or muffin tins.
Stir together the cornmeal, flower, sugar, baking powder and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs and milk. Stir just to moisten.
Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread start to brown and show cracks.
If you are making mini muffins, use scoops to pour and portion the batter into each muffin slot, it will take 17/20 minutes in the oven.

To Serve

For the cornbread, put in bowl and cover with towel and to keep warm. Serve with ramekin of extra butter on the side.

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