This is my favorite cornbread and I make it more often than any other kind.  Hearty and rustic, it is excellent smeared with butter and paired with chili or stew.

Honey Whole Wheat Cornbread

Makes one 9×13″ pan or 24 muffins
2 cups whole wheat flour
2 cups corn meal
4 teaspoons baking powder*
1 1/2 teaspoons salt
2 eggs
1/4 cup vegetable oil
1/2 cup honey
2 cups milk (I usually use skim)

Combine the corn meal, flour,  baking powder, and salt in a large bowl.  In a medium bowl, whisk together the eggs, oil, honey & milk.  Stir into the flour mixture just enough to moisten the batter.  Pour into a greased 9 by 13 inch baking pan or 24 greased muffin cups. Bake in a 375 degree oven for 20-35 minutes or until golden brown.

*Due to the large quantity of baking powder in this recipe, I recommend using an aluminum-free baking powder, such as Rumford, to avoid a funny after-taste. (If you weren’t aware, most brands have aluminum in them.)  If you bake often, I’d recommend investing in an aluminum-free baking powder to ensure the best taste in your quick breads and cakes.