Corn bread

  This cornbread is simply amazing! I've been making it for a couple of years now and it's always a hit. Excellent on its own or a perfect compliment to some homemade chili .

Cornbread... From scratch!

1/2 C butter at room temp.
1 C. Sugar
2 Eggs
1 tsp Vanilla
1 C. Cornmeal
1 1/2 C. Flour
2 tsp Baking powder
1/2 tsp Salt
1 1/2 C half & half (milk or evaporated milk will work too)


Preheat oven to 375 degrees
Cream together butter, sugar, eggs & vanilla. In a separate bowl combine corn meal, flour, salt & baking powder. Alternate adding dry mixture and half & half to creamed mixture until combined.
Pour into a greased 9x13 baking dish and bake for about 30 min. or until a toothpick comes out clean (if you like your cornbread thick, just make it in a 8x8 baking dish and bake for an extra 5 minutes or so)

I love honey butter with my corn bread so here is the recipe for that

1/4 c butter 
1/4 C honey
1/2 tsp vanilla

Just whip it until well blended and serve with the bread, or you can melt the ingredients together, poke holes in the cornbread and drizzle it over the top. (I love it this way!)