Preheat: Start by preheating your oven to 400°F (200°C). This ensures that the oven is hot enough to give your cornbread that perfect crust.

Grease a 10” cast-iron skillet or 8x8 inch baking pan. I used the cast-iron, which is a traditional choice our Grandmothers used, that adds to the rustic charm and gives the cornbread a lovely crust.

In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well combined.

In a medium sized bowl, whisk together the coconut milk, vegetable oil, eggs, and honey. Make sure the honey is well incorporated, creating a smooth, slightly viscous mixture.

Gradually pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Pour the batter into the prepared skillet or baking pan. Smooth the top with a spatula. Ensuring an even layer. If the top begins to brown too quickly, cover with foil. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving. This helps it to set and makes it easier to cut.