Moist and Delicious Cornbread

I am a cornbread snob.  It is usually dry and crumby and too sweet or not sweet enough.  I finally created the most amazing and moist cornbread tonight and I don't want to forget it!

Preheat oven to 350 degrees.

Dry ingredients:

2 cups cornmeal
2 cups all purpose flour
1 cup plain sugar
2 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt

Wet ingredients:

1/3 cup melted butter
2/3 cup sunflower oil
1/3 cup honey
4 eggs beaten
2 cups buttermilk
1/2 cup milk

Mix dry ingredients in a bowl.  In a separate bowl melt butter and combine the rest of the wet ingredients. Whisk until eggs are beaten and mixture is blended together.  Pour wet ingredients into dry and mix well but don't overmix.  Pour into a greased 9x13 pan and cook for 45 minutes at 350 degrees.  It will be pretty brown and slightly cracked on the top near the sides.  Let cool about 5 minutes and then serve.  SOOOOOO yummy!

Sausage and Squash casserole

This is adapted from a Plated recipe that we got. It’s amazing.
Ingredients
5 pieces of corn bread (leftover or store bought)
Fresh sage, chopped
Fresh rosemary, chopped
1 1/2 lbs butternut squash peeled, seeded, cubed
1 lb collard greens, kale, or chard, sliced
2 shallots, sliced thin
4 cloves of garlic, minced
2 tbsp Butter
1 1/2 lbs sweet Italian sausage
1/3 cup white wine
4 oz shredded gruyere
2 oz shredded Parmesan
1/2 cup heavy cream
Evoo, s+p

Directions
Preheat oven to 450, break up corn bread into crumbs, add chopped sage, and Parmesan, set aside. Toss butternut squash in evoo, s+p, and chopped rosemary and roast 15 min. In a large frying pan, melt butter on med high, sautée shallots until soft then add garlic and sausage until it’s browned. Add white wine to deglaze then add greens and cook until wilted. Add s+p. Remove from heat. Combine roasted squash, cream and gruyere with sausage and greens, stir to combine and then place mixture in 9x13 casserole pan. Sprinkle  cornbread mixture all over, evenly. Bake 5-7 min. Until browned.