A delightful, sweet, and moist cornbread with a tender texture, perfect as a side dish or snack.

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/2 cup unsalted butter, melted

1/4 cup honey (optional for extra sweetness)

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Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to combine.
In a separate bowl, whisk together the milk, eggs, melted butter, and honey (if you’re using it).
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this could make the cornbread dense.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
Allow the cornbread to cool for a few minutes before slicing and serving.

For a cheesy version, add 1 cup of shredded cheddar cheese to the batter.

For a spicy twist, fold in finely chopped jalapeños or other chili peppers.

To make it savory, add crispy crumbled bacon to the batter.

For a vegan version, replace eggs and butter with plant-based alternatives.

Store leftovers in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.

Reheat in the microwave or oven for best results.