Rustic Cornbread

• 2 whole Eggs
• 1 cup Buttermilk
• 2 Tablespoons Honey
• 1/4 cups Canola Oil
• 3/4 cups Cornmeal
• 1/4 cups Coarsely Ground Cornmeal
• 1/4 cups All-purpose Flour
• 3/4 cups Cake Flour
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1/8 teaspoons Ground Cayenne
• 1/8 teaspoons Smoked Paprika
• 1/8 teaspoons Ground Nutmeg
• 2 teaspoons Baking Powder

1. Preheat the oven to 425 F. Combine the eggs, buttermilk, honey and oil in a medium-size bowl. Add the cornmeals, flours, salt, pepper, cayenne, paprika, nutmeg and baking powder. Stir to combine and pour into a greased 9-inch square baking dish.
2. Bake for about 20 minutes, or until the top of the cornbread is sufficiently brown. Then turn the oven down to 350 F. Bake for an additional 10 minutes, or until a cake tester inserted in the center comes out cleanly. Then remove it from the oven and slice it.
3. I like to cut my cornbread into nine squares for easier serving, but you can do whatever you want. Enjoy!

eggs, buttermilk, honey, ubc, cornmeal, ubc, ubc, ube, salt, ubc, ground cayenne, paprika, ground nutmeg, baking powder

Taken from tastykitchen.com/recipes/breads/rustic-cornbread/ (may not work)