MAKES 1 (9×13) PAN

INGREDIENTS

• 1 cup cornmeal
• 3 cups all-purpose flour
• 2 cups sugar
• 2 Tbsp baking powder
• 1 tsp salt
• ⅔ cup avocado oil
• ⅓ cup melted butter
• ½ cup honey
• 4 eggs, beaten
• 2½ cups whole milk

INSTRUCTIONS

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Add the avocado oil, melted butter, honey, eggs, and milk. Stir until just combined.
4. Pour into the prepared pan and bake for approximately 45 minutes.
5. Check for doneness with a toothpick. I like to pull mine out when it’s still the slightest bit gooey in the center. The top should be golden brown and beginning to crack.
6. Serve warm with butter, honey, or just as it is.

TAM’S NOTE

I’ve been making this cornbread for over 10 years, and it’s the recipe I’m asked for more than any other.

Guard it closely while dinner is cooking...or it just might disappear.