1/4cupcooking oillike avocado oil, vegetable oil, or canola oil
Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl.
Add oil, butter, honey, eggs, and milk to the dry ingredients. Stir until just moist, may still be slightly clumpy.
Brick Oven Cooking
Heat brick oven to 375-425 degrees.
Heat cast iron dutch oven or cast iron skillet in the oven. Lightly coat the inside with oil.
Pour batter into prepared dish and cover.
Bake in the brick oven for 20-30 minutes covered, checking every 5-10 minutes to see if the middle is cooked. If you want more of the golden brown top, remove the cover for the last few minutes.
Cut into either wedges or squares and serve with butter and honey.
Conventional Oven Cooking
Preheat oven to 350 degrees.
Pour batter into 8x8 or 9x9 square baking dish.
Bake for 40-45 minutes or until the top begins to crack and turn golden brown.
Cut and serve hot with butter and honey.
Stir the batter by hand so that it doesn’t get overmixed with a hand mixer or stand mixer. Small clumps are okay as long as everything is mixed in.Add more honey if you like your cornbread really sweet. Decrease the amount of honey if you want it slightly less sweet.Watch for cracking in the top of the cornbread then remove from the brick oven or oven – the cracking typically means the cornbread is done.Test the cornbread to see if it’s done by sliding a knife into the thickest part of the center of the cornbread. If it comes out clean, you’re good to go. If it comes out with batter, cook for a few more minutes then test again.Don’t let the brick oven fire get too hot in the brick oven. If it gets too hot, wait until it’s cooled down before trying to cook the cornbread. You need a lower, steady heat rather than the hot blazing heat.Recipe adapted from Allrecipes.com.