Corn bread goes great with any Mexican meal or with chili. I served this warm with a little sprinkle of sugar on top.
1 cup flour
1 cup cornmeal
1 tsp salt
3 1/2 tsp baking powder
1/2 to 2/3 cup honey (or you may use sugar)
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees.
Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, salt and baking powder. Stir in honey, egg, milk and vegetable oil until well combined.
Pour batter into prepared pan.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Source: The Taylor House