Sweet Cornbread Cake

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can’t go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Step: 1

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.

Step: 2

Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.

Step: 3

Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Per Serving: 461 calories; protein 7.9g; carbohydrates 61.1g; fat 21g; cholesterol 80.6mg; sodium 519.1mg.

Eat good breakfast to start the day has become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and less likely grab a side food out of the vending machine before lunchtime.

Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the sweet drink or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.