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FOR THE CORNBREAD:.
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Pre-heat the oven to 400 degrees.
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Sift the cornmeal, flours, and baking powder together in a large bowl.
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In a separate bowl, whisk together the milk, honey, salt, and 1/3 cup of the oil.
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Whisk the wet ingredients with the dry until well-incorporated.
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Add the remaining 2 tbsps of oil into a large skillet, being sure to coat well on all sides.
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Heat the skillet until smoking and add the batter.
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Spread so it covers each area of the pan equally.
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Transfer the skillet to the pre-heated oven and bake at 325 until the cornbread is golden brown and solid (toothpick comes out clean in the center) about 25 minutes.
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Let cool before serving.
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FRENCH TOAST CORNBREAD:.
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Whisk the milk with the eggs, cinnamon and nutmeg.
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Coat a skillet with butter and set to a high heat.
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While the pan warms, place the cornbread slices into the egg/milk mixture and let soak (if the cornbread proves to be too thick, slice in half).
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Be sure to soak both sides.
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Once the pan is sufficiently heated; turn to a medium heat and place soaked cornbread slices into the hot pan.
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Check the face-down side of the french-toast, flipping once golden brown to cook the face-up side.
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Once cooked; serve with berries, confectioners sugar, butter, and maple syrup.
