📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures easy removal later. Trust me on this one, I've learned the hard way!
2. In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps! I like to sift the dry ingredients for an extra-smooth texture. Totally optional, though.
3. In a separate bowl, whisk together the wet ingredients: eggs, milk, melted butter, and honey. If your honey is super thick, you may need to gently warm it up a bit to make it easier to whisk.
4. Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Don't overmix! Overmixing can lead to a tough cornbread casserole. We want it light and fluffy!
5. Pour the batter into the prepared baking pan and spread evenly. I like to tap the pan gently on the counter to remove any air bubbles.
6. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
7. Once baked, let the cornbread casserole cool in the pan for 10-15 minutes before slicing and serving. This allows it to set properly and makes it easier to cut into neat squares.
8. Serve warm with your favorite sides. Personally, I love it with chili or a big ol' salad. Mmm!
9. Enjoy! This recipe is always a huge hit at parties and family gatherings. What are your favorite ways to serve cornbread casserole?