My Go-To Cornbread - Chelsey J

½ cup cornmeal

1 ½ cup flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan (or a cast iron skillet if you have one) at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:

2 sticks butter, softened

1/2 cup honey

1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened). (I halved this butter recipe and still had leftovers.)