BEST Super Moist Cornbread
Recipe: https://recipestripper.com/recipes/8d136b1d-0c45-47a4-b2f9-7aa09372f29e
Original source: https://www.lecremedelacrumb.com/best-super-moist-cornbread/
Recipe image: https://www.lecremedelacrumb.com/wp-content/uploads/2019/10/cornbread-2sm-2.jpg

This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Yield: 16
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

Ingredients
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons) butter (melted)
- ½ cup oil
- 1 ¼ cups milk
- 3 large eggs
- honey and extra butter for serving (optional)

Instructions
1. Preheat oven to 350 degrees and grease a 9x13 inch 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 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
6. Allow to cool for 15-20 minutes 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.