Buttery Cornbread

2/3 cup butter, softened

1/2 cup sugar*

3 eggs

1 2/3 cups milk

2 1/3 cups cornmeal

1 cup flour*

3 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1. Wisk or beat softened butter and sugar together until creamy.

2. Wisk the eggs and milk together in a separate bowl.

3. Combine the dry ingredients.

4. Blend the dry ingredients and the egg mixture into the butter mixture.

5. Pour the batter into a greased 9 x 13 in. glass pan.

6. Bake at 350 degrees for 30 minutes.

7. Cut into approximately 15 squares.

8. It’s best served warm right out of the oven!

9. Refrigerate any leftovers.

*Sugar – I used 1/4 cup evaporated cane juice and 1/4 cup honey. You can use all honey or all maple syrup if you prefer.  And you can adjust the amount of sweetener to your liking.

*Flour – I used unbleached white flour, but you may substitute with whole wheat or spelt.

Variation: Stir 1 cup of grated cheddar cheese into the batter for a little special twist.

The Farmer's Wife

~Dawn