Cornbread

If your having chili (or vegetable soup even) you have to have cornbread with it.   This is a great recipe and it makes a TON so it is great for a group.   You can also store the leftovers in the fridge and toast in the toaster oven for leftovers.   

1 cup cornmeal 

3 cups all-purpose flour 

1 1/3 cups sugar

2 tablespoons baking powder

1 teaspoon salt 

2/3 cup vegetable oil 

1/3 cup melted butter

2 tablespoons honey 

4 eggs, beaten

2 1/2 cups milk 

Preheat oven to 350 degrees and grease a 9X13 baking dish 

In a large bowl, stir in the cornmeal, flour, sugar, baking powder, and salt.

Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk.   Stir just until moistened.   

Pour the batter into the greased baking dish and bake at 350 degrees for at least 45 minutes.   Realistically it is more like an hour.