Best Cornbread Recipe Ever

I have been searching my whole life for a cornbread recipe that wasn't so crumbly and dry that it was impossible to spread butter on without it just coming apart in my hands, but also used ingredients that I had on hand and didn't require a special trip to the store.

This. Is. It.

Moist Cornbread Recipe:

§  1 c. cornmeal

§  3 c. all-purpose flour

§  1⅓ c. sugar – I used 1 cup

§  2 Tablespoons baking powder

§  1 teaspoon salt

§  ⅔ cup vegetable oil

§  ⅓ cup. melted butter

§  2 Tablespoons. honey

§  4 eggs, beaten – I used 3

§  2½ cups whole milk – I used 2 cups 2% and 1/2 cup whole

Instructions

1.      Preheat oven to 350 degrees and grease a 9×13 inch baking dish.

2.      In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.

3.      Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.

4.      Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. (I had to bake for 50 mins) Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

5.      Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!

Seasoned Potato Skin Wedges

 These are seriously so yummy and so easy!

Seasoned Potato Skin Wedges

From: Family Fun

Family Fun had these in their Halloween edition several years back, but they were way too good to eat just at Halloween time!

Ingredients:

Washed, unpeeled potatoes

Olive oil
Seasoned salt
Onion powder
Garlic Salt
Sour Cream
Scallions (opt.) *I sprinkled mine with chives instead.*

Directions:
1.  Cut each potato lengthwise into 1/4-1/2" slabs.  (If you want to make a ghost shape, you can cut one end of each slab.)

2. Grease a baking sheet and lay the potato slabs on it (pieces with skin go skin side down).  Brush the top of each slab with olive oil and season with seasoned salt, onion powder, and garlic salt.  (suggestion: combine 1 tsp of each spice in a bowl, then sprinkle about 1/8 tsp of the mixture over each slab.)

3.  Bake at 400 degrees for 30 minutes.

4.  Remove the potatoes from the oven and cool for 10 minutes, then "frost" them with sour cream and sprinkle with chives.  (For ghost potatoes, arrange the scallions...or olives, or chives, or whatever you choose to make a spooky ghost face.)

Here is my very sad attempt to make my potato look ghosty with chives.  It would be way more awesome with olives or scallions!