Sweet Cornbread

The Best Sweet Cornbread                 Nancy Harrison

Servings: 24

Ingredients

• 1 cup unsalted butter, softened
• 1 1/3 cup granulated sugar
• 4 eggs
• 1 teaspoon salt
• 2 cups buttermilk (see Note for easy substitution)
• 1 1/4 cups fine cornmeal (found by the flour)
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
3. Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)
4. Serve warm with butter and honey.

Recipe Notes

Buttermilk Substitution: If you don't have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes.

This can easily be halved and baked in a 9x9 pan