Cooking lesson: Sweet Cornbread

When the weather turns cool, I start baking.  There's nothing on a cold, dreary day like a nice pot of homemade chili and cornbread.  I have no idea where this recipe originally came from.  My mom has made it for years and I think she got it from one of my aunts.  I hope you'll like it as much as we do. :)

Sweet Cornbread

 

(Pretend this photo has flour and sugar.  My buckets are not photo worthy.)

 

1/2 cup butter, melted

1 cup sugar

2 eggs

1 1/2 cups flour

2 tsp baking powder

1 cup cornmeal

1/2 tsp salt

1 1/2 cups milk

Mix eggs and sugar.

(Yes, there are 4 eggs, I double the recipe for enough leftovers to eat some for breakfast the next day.)

 Add other ingredients.

 Mix together.

 Batter should be mostly smooth and about cake batter consistency.

 Pour into greased 9 x 13 pan.

 Bake at 375 for 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.

Cut into squares. 

Best when served with honey butter, or if you really want, it is good just plain, too.

Store extra covered and eat it for breakfast the next morning.  I suppose you could try freezing extra pieces, but I've never tried that, so I'm not sure how well it would work.

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