This recipe is a family favorite from Todd Wilbur’s book “Top Secret Restaurant Recipes.” This cornbread has a cake-like texture, and tastes great with or without the honey butter. Sometimes our family enjoys having this cornbread with chili.

1 1/4 C. all-purpose flour

3/4 C. cornmeal

2 Teas. baking powder

1/3 C. sugar

3/4 Teas. salt

1 1/4 C. whole milk

1/4 C. shortening

1 egg

Honey Butter:

1/2 C. (1 stick) butter, softened

1/3 C. honey

1. Preheat the oven to 400 degrees F.

2. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.

3. Add the milk, shortening and egg and mix only until all the ingredients are well combined.

4. Pour batter into a greased 8X8-inch pan.

5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.

6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.