Sweet Cornbread

I like my cornbread a little bit on the sweet side.  Well, let's be honest.  I like a lot of things a little on the sweet side.  Dry, crumbly, unsweetened cornbread just doesn't do much for me.  This cornbread totally does it for me.  It is sweet and cakey, moist and dense with.  Although this cornbread doesn't need it, you can make it better than perfect with butter (an undisclosed amount) and if you are feeling really daring, a drizzle of honey to top it off.

Sweet Cornbread

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 cup cornmeal
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Preheat oven to 375F.  Grease an 8x8 inch baking pan.

Cream together the butter and sugar.  Beat in the eggs.  Add the flour, baking powder, and salt, and stir until partially combined.  Pour in the milk, and stir until completely combined.

Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Let cool slightly before cutting.  Makes 6 to 8 servings.

Enjoy!  -Cardamommy