Sweet Cornbread

OK, OK, so this is more like corn cake with all that sugar and butter in there.  I just can’t help myself.  Plus, the sweetness is a nice counterpoint to savory chili.

1/4 c butter, softened

1/2 c sugar

2 eggs

3/4 c milk

1 1/4 c all-purpose flour

1/2 c cornmeal

2 t baking powder

1/2 t salt

In a mixing bowl, cream butter and sugar.  In a separate bowl, combine the eggs and milk. In another bowl, combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 8”x8” baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. 

Serves 8


Note: In autumn, I like to add a tablespoon of pumpkin butter to the milk/egg mixture.