Incredibly moist and soft this melts in your mouth

Can I use heavy cream if I don’t have milk?

Dry Ingredients • 2 cups all-purpose flour • 2 cups yellow ground cornmeal • 1/2 cup dark brown sugar • 1/2 cup granulated sugar • 2 tablespoons baking powder 1/2 tsp salt Wet Ingredients • 1 - 14.75 oz can cream-style corn • 1.5 cups whole milk room temperature • 1/2 cup sour cream room temperature • 2/3 cup butter, melted and cooled about 11 tablespoons • 2 eggs room temperature • 1 tablespoon vanilla extract • 1/4 cup honey Honey Butter • 1 stick salted butter, partially melted 8 tablespoons • 1/3 cup quality honey** | used local raw honey I went all the way to the website for this Instructions Preheat the oven to 375 degrees. Butter a 9x13 baking dish. In the largest bowl you have, add in all the dry ingredients: flour, cornmeal, both sugars, baking powder and salt. Whisk until evenly combined. In another large bowl add the milk, melted butter, sour cream, eggs, cream-style corn, vanilla extract, and 1/4 cup honey. Whisk until smooth. Make a well in the dry ingredients and pour the wet ingredients into the dry. Be sure to whisk until no pockets of cornmeal remain, being careful not to over-mix. Pour the cornbread into a 9x13 buttered baking dish. Bake in an oven at 375 for 35-40 minutes (basting with honey butter around 20 minutes in).