Happy Fall Y'all

Happy Fall Y'all!

I love fall it's one of my most favorite seasons especially in Arizona. I love everything Fall, cooler weather, Fall arts and crafts, hiking, football, yummy food, pumpkin everything, Halloween, Fall decor, and family time.

Now that it's officially Fall, I wanted to share my recipe for cornbread. My husband calls it "Corn Cake" instead of cornbread. It's one of his favorite recipes that I make in the Fall. It's unlike any other cornbread recipe I have ever eaten. It's super moist, fluffy, sweet but not too sweet. This recipe makes a large 9 x13 glass pan. So it's perfect for sharing. Or not. You decide. Happy Baking! <3

Sweet Cornbread Cake

Prep:10mins

Cook: 40mins
Ready In: 45mins

Ingredients

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white 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 whole milk

Directions

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Enjoy! Please comment down below and share your favorite Fall tradition. Tag me @BabysInTheKitch on instagram. Lots of love. xx