The Best Sweet Cornbread

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/4 cups Cornmeal
  • 2 3/4 cups Flour
  • 1 1/3 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1 cup Butter
  • 2 cups Buttermilk

Found on the-girl-who-ate-everything.com

Description

Ingredients

• 1 cup butter, softened
• 1⅓ cup granulated sugar
• 2 cups buttermilk (see Note for easy substitution)
• 4 eggs
• 1 teaspoon salt
• 1¼ cups cornmeal (found by the flour)
• 2¾ cups flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda

Directions

• Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
• In a large bowl, mix the butter and sugar until creamy. Add the buttermilk, eggs, and salt and mix until combined. Add cornmeal, flour, baking powder, and baking soda. Mix to combine.
• Pour into prepared baking dish. Bake until golden. Mine bakes for about 25 minutes but start checking it after 20 minutes.
• Serve warm with butter and honey.