• Preheat Oven to 400º F (200 C).  Lightly grease an 8 x 8 inch square baking pan.
• Fresh honey is much thicker than commercial honey.  Boil water and pour it in the medium sized bowl that will be used for the liquids, and set it aside. This helps the thick honey to melt and mix with the other ingredients easier.
• I recommend using an electric mixer.

Step 1:   In a large bowl, wisk  together dry ingredients (cornmeal, flour, baking powder, sugar and salt) and set aside.

Step 2:   In the medium bowl:

• Empty the hot water from the pre-warmed medium bowl.
• Immediately pour the honey and oil into the bowl and beat with mixer until well blended before the bowl cools off too much.
• Add the milk and eggs and blend until everything is of one consistency. 

Step 3:   Pour liquids into bowl of dry ingredients and mix together until combined.

Step 4:   Spread batter in prepared baking pan. Top with raw sugar before baking for a nice crystalized sugar topping

Step 5:   Bake in preheated oven for 20 to 25 minutes.

Don’t over-bake it or it will be dry.  Check for doneness at 20 minutes by inserting a toothpick into center of the bread; when it comes out clean, the cornbread is done – if not, let it cook 2-3 minutes more but that’s it.

I like to spread butter on it and drizzle it with more honey when I eat it for breakfast. Yum!