Cornbread

1 cup Yellow Cornmeal

1 cup Milk

1 cup Flour
1/3 cup Sugar
1/3  cup Brown Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Butter, melted

3 Tablespoons Honey
1 Egg

Preheat oven to 400.

Soak cornmeal in milk for 15 minutes.

Whisk flour, sugars, baking powder, and salt in a large bowl.

Add cornmeal/milk mixture, butter, honey, and egg to flour mixture; whisk until well combined.

Pour into an oiled cast iron pan.

Bake for 25 minutes.

Note: To reheat cornbread preheat oven to 350.  Place cornbread in an oven proof dish and cover with foil and bake for 10 minutes.  If the cornbread is dry and crumbling just add some butter to the top after it is reheated.