The Better Corn Bread

I have never been the biggest corn bread fan; it's one of those things where I could take it or leave it. However, my sentiment does not remain the same for the corn bread made at Vons (my local grocery store). I don't know how they do it (because let's be honest grocery store baked goods are the definition of mediocrity). Somehow they developed a recipe that is so perfect, so moist, so sweet and addicting that it brings me, the non-corn-bread-lover, to my knees.  

While it may not be exactly the same as Vons' recipe, it's pretty darn close!

Most corn bread batters tend to be very thick and chunky. The batter for this recipe is thin and cake like, therefore yielding a product similar to moist, fluffy cake. Let's face it, if it's not dessert but I can make it taste like one then it's a mega winner, no?

I approve of this recipe so much that it has even made it into my hand written Moleskin notebook of tested recipes.

Since that day Vons introduced me to what corn bread should be like, I have had a hard time eating any other recipe. Since they don't carry it every day, I've been trying to recreate what my grocery store seems to know so well. This recipe is pretty yummy and the closest I have gotten.

RECIPE

INGREDIENTS

1 cup cornmeal

2 cups flour 

1½ cups sugar

1 tspn salt

2 tbspn baking powder

⅔ cup vegetable oil

⅓cup melted butter

2 tbspn honey

4 eggs

1½cups heavy cream

1 cup skim milk

DIRECTIONS

1. Combine cornmeal, flour, sugar, salt, baking powder in one bowl

2. In separate bowl combine oil, melted butter, honey, eggs, cream, and milk

3. Mix wet and dry ingredients in three additions making sure to scrape down the sides of the bowl if using a stand mixer

4. Grease a 9x13 inch baking pan 

5. Pour batter in pan an cook at 350℉ for 40 minutes or until wooden pick comes out clean