Best Ever Cornbread
This cornbread is wonderful eaten piping hot with or without honey-butter; it's versatile and goes well with just about any meal.
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan; set aside.
- Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok).
- Pour batter into prepared pan and bake for about 25 minutes or until surface springs back lightly when touched and a toothpick stuck into the center comes out clean.
- Remove from oven and place pan onto a wire rack; serve hot or warm.
Makes 8 servings.