Sheri's Favorite Cornbread

1 cup butter (can also use oil, don't need quite as much, probably about 2/3 cup)
1 cup sugar
3 eggs
2 cups flour* (I often do half white, half whole wheat; wheat pastry flour also works well and makes it lighter if you want to do 100% whole wheat)
1 cup cornmeal
4 tsp baking powder
1/2 tsp salt
1 cup milk (regular or buttermilk both work well)

Mix, and pour into a greased 13X9 pan (I often half the recipe and use an 8X8 pan).  Bake at 350 degrees for 25-32 minutes, until toothpick comes out clean.  Melt honey butter, poke holes in cornbread, and pour over the top when warm.  It soaks in and is very good immediately and later.  We like this served with soup.


*I made this gluten-free the other night, and it turned out really well.  It was very soft and fluffy.  I used the same measurement called for in recipe, but used HODGSON MILL Multi-Purpose Baking Mix (it's designed for pancakes, brownies, etc).

Honey Butter

1/2 cup butter
1 cup honey
2 tsp vanilla

Beat until creamy.  Store unused honey butter in refrigerator.  For this version of cornbread I do like to melt it and pour it on the cornbread while warm so it soaks in.  ONLY USE HALF OF THIS RECIPE OVER THE CORNBREAD.

*As you can see, this is not an anti-butter recipe.  I like butter :)  Mom's recipe in the original family cookbook calls for oil.  You can substitute oil if you prefer.