Sweet Honey Cornbread - cooking recipe

Ingredients

3/4 cup vegetable oil
2 eggs, slightly beaten
1 (425 g) can creamed corn
1/3 cup honey
1 cup corn, kernals
3/4 cup cornmeal
1/2 teaspoon cream of tartar
1 1/4 cups self raising flour

Preparation

Mix all the wet ingredients in a large bowl, whisk until well combined. (425 gram tin of creamed corn is equal to 1 1/4 cups).
Add the dry ingredients and fold through.
Pour into a greased and lined 18x28 cm (lamington) tin.
Bake at 180 c (375 F) for 20 - 30 minutes, or cooked when tested with a skewer.