This was a recipe Rex’s mom gave me when we got married, and I love it. Rex calls it Corncake, because it really does taste like cake (isn’t that how cornbread should be?). I’ve made some adjustments to the original recipe: I’ve cut the butter in half, and substituted one cup of whole wheat flour for one cup of the white. You’re welcome to try the original as well; it’s much richer, of course, but I think the less-fat version is also quite amazing.
Nancy’s Incredible Cornbread
1/2 c. butter, softened
1 c. sugar
2 c. buttermilk (or milk with 2 T. lemon juice or vinegar added)
1/2 t. baking soda
1 t. salt
2 c. cornmeal
1 c. wheat flour
1 c. white flour
Preheat oven to 350 and grease an 9x 13″ pan, or line with parchment paper. Combine dry ingredients in a medium bowl. In another bowl or standing mixer, cream butter and sugar, then add eggs one at a time (go slowly so the mixture doesn’t curdle). Alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Pour into pan and bake for 30 minutes. I’m sure you’ll enjoy these!
FYI, honey butter is 1/2 c. softened butter stirred with 1-2 T. honey. A perfect accompaniment.