Friar’s Bakehouse’s Corn Bread 

1 cup yellow cornmeal
1 cup flour
4 tablespoons sugar
1 teaspoon baking soda
2 teaspoon cream of tartar
teaspoon salt
cup sour cream
cup honey
2 eggs, beaten
2 tablespoons melted butter
2 tablespoons vegetable oil
1 cup whole kernel corn, canned or frozen, well drained

1.Preheat oven to 425.
2.Grease and flour an 8×8 pan.
3.Mix the cornmeal, flour, sugar, baking soda, cream of tartar and blend well.
4.In a separate bowl, mix the sour cream, honey, eggs, butter and oil.
5.Add the wet ingredients to the dry ingredients, stir just to mix.
6.Fold in the corn.
7.Pour into pan and bake for approximately 20 minutes.
8.When cooled, cut into squares.