1 tbsp butter
1 tbsp cooking oil
1 c all-purpose flour
1 c cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp black pepper
1/2 tsp salt
1 c milk
1/4 c cooking oil or shortening, melted
2 eggs, slightly beaten
1/2 c margarine, softened
2 tbsp honey (optional)
Preheat oven to 425º.
Place 1 tbsp each of butter and oil in large oven proof or cast iron skillet.
Preheat in oven for 5 min.
In medium bowl stir together flour, cornmeal, sugar, baking powder, 1/2 tsp of pepper and salt.
Make a well in center of dry mixture, set aside.
In another bowl, blend milk, 1/4 c oil, and eggs.
Add egg mixture all at once to dry mixture well.
Stir just until moistened. (batter will be slightly lumpy)
Spoon batter into prepared skillet and spread with spoon.
Sprinkle with remaining 1/2 tsp pepper.
Bake 20 min. or till toothpick inserted near center comes out clean.
Meanwhile, if desired, in med. bowl, beat the 1/2 c soft butter for 30 seconds on med. speed with electric mixer. Add honey, beat on high speed for 1 minute more or till fluffy.
To serve immediately, place a dollop of honey butter in center of hot corn bread, pass remaining honey butter.