Makes one 9x13 pan.
Ingredients:
3/4 cup flour
1 1/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup sugar
1 15 ounce can of corn
1 1/4 cups buttermilk or whole milk+1 tablespoon vinegar
2 eggs
6 tablespoons melted butter for the batter
2 tablespoons melted butter for the pan
Honey butter topping:
1/4 softened butter and 1/4 cup honey
Method:
Heat the oven to 425 degrees with a 9x13 baking dish inside. (You can also use a 12 inch skillet).
Make the batter by whisking together the dry ingredients. In a separate bowl combine the melted and cooled butter, eggs and buttermilk. Combine the wet and dry ingredients and then add the corn. Mix. Add the butter to the baking dish in the oven. Once melted swirl around to coat the bottoms and sides. Add the batter and lower the temperature to 375. Bake for 20 minutes, until the edges are golden and the center is just cooked through.
Pour over the honey butter mixture and spread over the top while the corn bread is still hot!