This recipe is tailor made for butter and honey, drizzled over a steaming hot piece of cornbread like syrup.
So I invite you to throw some chicken in the oven, toss a green salad, boil some ears of corn (bring water to a boil and throw corn in for only 3 minutes. Gets the corn hot but keeps it fresh, crisp and nutritious.) And top the whole thing off with some delicious cornbread.
Preheat oven to 400°
Lightly grease an 8" skillet.
In a large mixing bowl, beat together until creamy:
2/3 c. White Sugar
1 t. Salt
1/3 c. Butter (softened)
1 t. Vanilla
2 Eggs, one at a time
In a separate bowl, mix:
2 c. Flour
1 T. Baking Powder
¾ c. Cornmeal.
Stir into wet mixture alternating with:
1/3 C. Milk
be certain to alternate, dumping neither in all at once.
Beat until well blended.
Bake in preheated oven for 20 minutes or until golden brown. Serve warm.
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