#21 Corn Bread

I'm back.....took a little break while our busy family life/routine was turned upside down by my daughter Grace's awesome theater and singing schedule...check out my other blog if you would like to see what she has been up to. Here!

Okay....back to my homemade pantry. Next up is cornbread. This recipe falls into the "I'm not sure why it's in the book," category, cause I have never made cornbread any other way (but homemade), but I know there are a few of you out there that use a box mix to make cornbread, so I think it's important to share my recipe. I've searched high and low and tried many recipes before I finally found my "keeper" cornbread recipe. Here in my house we like our cornbread sweet and moist and it's served with chili! Two of my daughter's (ages 5 and 7)  love this combo so much....it is there choice for their birthday dinners.....yes...it's that good!

Cornbread

2/3 cup butter (softened)
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 tsp. baking powder
1 tsp. salt

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

Pour into a greased 9x13 baking pan. Bake in a 400 degree pre-heated oven for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm.

In a future post I just might share my chili recipe since some people might only eat chili out of a can....I can't imagine that is true, but then again, I can't imagine after you eat this cornbread you would ever want to go back to using the box mix! So easy and so worth the little bit of extra effort.