Honey-Moist Cornbread

Just in time for the fall weather, this cornbread is sure to hit the spot.  I, personally, can't have chili if I don't have a big piece of moist (that's for you Heather!) cornbread! This is my mom's recipe and it is a keeper. Enjoy!

(Sorry for the poor quality, it was off of my phone because my camera died!)                                                

Honey-Moist Cornbread
Recipe by: Karen Hillman
1 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1/4 c. vegetable oil
2 eggs, slightly beaten
1 c. yellow cornmeal
1 tbsp. baking powder
1 c. whipping cream
1/4 c. honey
Heat oven to 400 degrees.  In medium bowl stir together flour, cornmeal, sugar, baking powder, and salt.  Stir in remaining ingredients just until moistened.  Pour into greased 9 inch baking pan.  Bake for 20-25 minutes or until toothpick inserted  comes out clean.