Whispering Canyon Cafe Cornbread

2 cups cornmeal
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable or canola oil
1 egg, beaten
2 cups milk
3 tablespoons honey

Preheat oven to 350-degrees. Grease a 9x13" glass casserole dish with cooking spray. Set aside.

Place all five dry ingredients in a large mixing bowl and stir. In a second bowl, mix the oil, egg, milk and honey together. Slowly, add the wet ingredients into the dry ingredients bowl. Mix gently, just until the ingredients are incorporated, using a whisk or electric mixer set on low. Do not over mix.

Pour batter into prepared pan and bake at 350-degrees for 25 minutes until golden brown and toothpick inserted in center comes out clean. Let cool. Cut into large triangles and serve with spreadable butter.