This sweet and tender cornbread is not like the others, where most are crumbly, this one is fluffy, soft, and full of rich flavor. With just the right touch of sweetness, it’s delicious on its own or paired with chili, barbecue, or a hearty stew.

Ingredients

• 1 cup cornmeal
• 3 cups all-purpose flour
• 1 package instant vanilla pudding, 3.4 oz
• 1 ½ cups white sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1/3 cup melted butter
• 2 tablespoons honey
• 4 eggs, beaten
• 2 ½ cups whole milk

Recipe

Preheat oven to 350 degrees and grease a 9×13 inch baking dish.

Stir together all dry ingredients: cornmeal, flour, pudding mix, white sugar, baking powder and salt.

Add wet ingredients and stir until moistened: vegetable oil, melted butter, honey, beaten eggs and milk.

Pour batter into the prepared baking dish and bake in preheated oven for 50 minutes.  Cornbread will start to brown and show cracks.  Top will be firm on top.  If top seems soft you can bake for an additional 3-5 minutes.

Let cool in baking dish for at least 10-15 minutes before removing and cutting.