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I am happy to have found this cornbread recipe.  Not only is it slightly sweet and very buttery, it’s a quick side and since it’s baked in a pan, it means I don’t have to wash out a muffin tin when dinner is over (of course, if you want to make muffins, this recipe would work for that too).  It’s a great side for soups, chilis, stews or barbecue. Kids and adults alike will devour it.  Guaranteed.


1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup milk

Preheat oven to 375F.  Spritz a 9×13 pan with cooking spray.  In a large bowl, cream butter, sugar, eggs and vanilla.  Sift together cornmeal, flour, baking powder and salt.  Dump into the butter mixture and blend.  Slowly add milk until creamy.


Pour into greased pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean.  Cool five minutes before slicing.

Don’t forget to pull out the happy honey bear to drizzle on your cornbread!
Thank you to The Farm Girl Recipes for the inspiration!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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