Honey Corn Bread

1 cup flour (we use freshly ground whole wheat)
1 cup yellow cornmeal
¼ cup sucanat (can use cane sugar)
1 tablespoon baking powder
½ teaspoon salt
2 eggs                               
1 cup whipping cream (milk is fine too)
¼ cup oil (we use coconut or safflower)
¼ cup honey
In a bowl, combine four, cornmeal, sucanat, baking powder, and salt. In a small mixing bowl, beat the eggs. Add cream, oil, and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400 degrees for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings.
We always double the  recipe & put in a 10”x15” pan