Cake Honey Butter Cornbread

This cornbread is the mother cornbread of all cornbreads!!!! Soft, moist, sweet, dense, just like cake!!! Great for dinner or desert!! Once you make this delicious cornbread, you can put the box Jiffy Cornbread to bed!!! Enjoy!!!

Dry ingredients:

2 cups of flour

2 cups of cornmeal

1 cup of sugar

2 tbl of baking powder

1 tsp of salt

Wet ingredients:

5 eggs

1 cup of oil

2 1/2 cups of milk

Butter, honey of course!!!!

Grease a 13x9 inch pan. Set aside.

Mix the dry ingredients first in one bowl, in another bowl, mix the wet ingredients until well mixed. Add the dry ingredients to the wet and mix until well blended (don't overmix it).

Pour into the greased pan, bake at 350 for 45-50 minutes, or until a toothpick comes out clean when inserted in the middle of the cornbread!!! Once you remove it from the oven, top the cornbread with pats of butter and let it melt over the cornbread. Then squeeze some good quality honey over the top. DON'T BE STINGY WITH THE BUTTER OR THE HONEY!! YUMMY!!!!!

Oatmeal is good and hearty. I was raised on cream of wheat but now have tremendous respect for oatmeal. With this recipe I actually take it up a notch and I hope that you enjoy it as much as my family does!!!!

Morning oatmeal:
1 1/2 cups of oatmeal
2 cups of milk or water
2boxes of raisins (more if you like)
2tsp of cinnamon (more to taste if you like)
2 slices of butter
1/2 cup of brown sugar (or less to taste. Malik likes it super sweet)

Directions:

Follow box directions for making the oatmeal. Instead of using water, use milk.
Once oatmeal is made add the raisins, brown sugar, butter and cinnamon. Enjoy with toast and orange juice. You can be creative and bake this mixture with blueberries @350 f for 30 minutes until nice and firm.