Step 1

Preheat the oven to 338 degrees Fahrenheit or 170 degrees Celsius. Line an eight-inch square baking pan with wax paper. Set aside.

Step 2

In a medium mixing bowl add the flour, cornmeal, baking powder and salt. Whisk together until combined. Set aside.

Step 3

In a separate mixing bowl whisk together the milk, lemon juice, honey, eggs and oil. Whisk until well combined.

Step 4

Pour the milk mixture into the flour mixture and stir until the batter is smooth with no lumps.

Step 5

Fill the prepared cake tin with the cornbread batter.

Step 6

Bake the cornbread for 10-15 minutes or until an inserted toothpick comes out clean.

Step 7

Remove the cornbread from the oven and allow it to cool in the tin for five minutes before moving to a cooling rack.

Step 8

Cut into sixteen equal pieces.