Cornbread to go with your chili

Cornbread

1 ¼ c. yellow corn meal
¾ c. flour or (3/4 c. GF flour + ½ tsp. xanthan gum)
3 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs or (1 Tbsp. egg replacer + ¼ c. water)
1 ¼ c. milk of choice
1 tsp. vinegar
3 tsp. oil

Preheat oven to 425 degrees. Grease a 8x8 baking pan.

Mix the dry ingredients together in one bowl. In a separate bowl, combine wet ingredients. When both sets are mixed, combine with a few strokes. You want the mixture to be mixed, but not smooth textured.

Pour into the 8x8 baking pan. Bake 20-25 minutes. Poke a toothpick in the cornbread in several places to make sure that it comes out clean. If not, continue baking.

Top with honey.