• Preheat the oven to 350° F (175° C).
• Prepare a 9 x 13 baking dish by overlapping parchment paper to the bottom of the dish and secure the paper to the pan with baking clips. Spray the parchment paper lightly with baking spray. Set aside.

  *Note - the overhanging parchment paper will help to efficiently lift the cornbread from the dish once fully baked.
  

To make the cornbread batter:

• In a small bowl, stir together the milk and the apple cider vinegar. Set aside while preparing the wet and dry ingredients.
• In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In a medium-sized bowl, whisk together the 8 tablespoons of melted butter, the oil, and eggs. Beat well to thoroughly combine.
• Pour the milk and apple cider vinegar mixture along with the butter, oil and egg mixture into the large bowl with the dry ingredients. Stir well to combine so the dry ingredients are no visible.

  Add the dehydrated onions and corn kernels into the batter and stir well until fully incorporated.
• Gently spoon the cornbread batter evenly into the prepared baking dish making sure to spread the batter into each corner.
• Bake in the preheated oven for 45 minutes, or until a cake tester or toothpick inserted into the center of the cornbread comes out clean without any wet batter sticking to the pick.

  Allow the cornbread to cool on a cooling rack for 15 minutes. Meanwhile prepare the butter and honey topping.

To make the honey butter topping:

• Melt the butter any honey together in a small bowl. Once the cornbread comes out of the oven, brush the entire surface liberally with the honey butter.
• After the initial 15 minutes cooling time, remove the baking clips from the pan and grab the overhanging parchment paper firmly from two opposite ends. Carefully lift the cornbread (and paper) from the pan. Place the cornbread on the cooling rack to cool completely before slicing and serving.