Cornbread

   Salutations to the unsuspecting populous who may yet actually find a way to this blog. My sincerest apologies for the distasteful amount of time spent between new posts(Not that anyone is following me anyway), but I have been overwhelmed with school and various other things that I dare not drive you away with the boredom therein.

   Onto the body of the post, how many of you have ever tried cornbread? I myself had never tasted it until my mother went and had an all out southern meal day. We're talking baked beans, some sort of cheesy potatoes, and, of course, cornbread.

   I can't say I enjoyed the unusually sweet taste, and found it very difficult to finish my piece, but I know that many people love this strange dish, so I have agreed, after much argument with my better judgement, to write a post on it.

  Ingredients:

2 cups yellow cornmeal

2 cups all purpose flour

1 cup sugar

2 tbsp baking powder

1 tbsp salt

2 cups milk

1/2 cup unsalted butter

1/2 cup honey

4 eggs, lightly beaten

  Directions:

1. Preheat oven to 375 degrees Fahrenheit and spray a 9x13 cake pan with non-stick cooking spray.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.

3. In a different bowl, mix the milk with melted butter, honey, and eggs until fully combined.

4. Add the wet mixture to the dry and mix with a wooden spoon.

5. Transfer batter into the prepared pan and bake for 30 minutes or until golden brown. Let cool slightly and serve.

  Little tips from me:

I'm sure that everyone who has ever had cornbread is aware of this fact, but for any ignorants that are reading this, lather with butter. The more butter you can get onto one piece of bread, the better.