Per request, my sweet cornbread recipe. I posted my bean and ham soup recipe earlier today and made reference to this cornbread. My family has to have this cornbread with the soup. This is the same cornbread I've been making since I figured out that I could make better cornbread than Jiffy. :o) I guess we had been married a couple of years by then. I like this because it's melt in your mouth goodness. The Littles will eat it for snack with honey drizzled over it. Don't be fooled by the amount of sugar I use in this recipe. The cornbread isn't too sweet despite that cup of sugar! Peace, B.
You'll need the following ingredients for a 9X13 dish of cornbread:
3/4 cup butter
1 cup sugar
2 cups milk
2 cups flour
1 & 1/2 cup cornmeal
4 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
Spray a glass 9X13 glass casserole dish with cooking spray.Cream the butter and sugar. Then, add the eggs. Next, comes the milk. Add all of the dry ingredients. Mix until well blended.
Pour into glass dish and back for about 25 minutes or until top is golden brown and toothpick comes out clean in center.