Sometimes things just need re done.
This recipe is one of those. It was one of the very first I posted on this little blog (which means it has a terrible photo with it) and one that I make all the time, especially this time of the year.
I LOVE soups, my kids on the other hand, not so much. So in compromise, I make cornbread to go along with it and they are little happy people. Seriously I can make a 9x13 pan of this and we will only have a few squares left.
It is absolutely delicious. It is a tiny bit sweet but moist and buttery. Perfect to even eat by itself. Add a little honey and out of this world amazing!
1 cup sugar
1 cup cornmeal
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup milk
1. Preheat oven to 375°F. Spray a 9x13 pan with non-stick cooking spray and set aside.
2. In large bowl cream butter, sugar, and eggs until light and fluffy. In separate medium bowl, combine cornmeal, flour, baking powder and salt. Add to butter mixture and mix well, mixture will be thick. Slowly add milk and mix until creamy.
3. Pour in your prepared pan and bake for 25-30 mins or until toothpick inserted in center comes out clean. Let cool 5 minutes and serve with honey. Enjoy!