Indulge in the warm, comforting flavors of homemade Rango Honey cornbread. This simple yet delightful recipe combines the sweetness of honey with the wholesome goodness of cornmeal. Serve slices of this tender, slightly sweet cornbread alongside your favorite chili or enjoy it as a delightful snack on its own. With its irresistible aroma and melt-in-your-mouth texture, this Rango Honey-infused cornbread is sure to become a family favorite.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup heavy whipping cream
• 1/4 cup canola oil
• 1/4 cup Rango Honey

Directions

1. Preheat oven to 400°. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, beat the eggs. Gently add cream, oil and Rango Honey. Be sure to beat well!
2. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
3. Bake for 20-25 minutes. Check to see if it is done by inserting a toothpick in the center - it should come out clean. Serve warm and drizzle with more Rango Honey!