Corn Bread

It is a sweet cornbread and accompanies barbecue amazingly.  Guests ravage whatever is served and demand more.  You cannot get a better compliment than that.
I'm from the South.  My mother and grandmother were from the South.  My Grandmother's parents and grandparents were from the South.  So, you have to understand that cornbread has been a staple of my home and my life.  I created this particular recipe though, by adapting a few recipes I've used in the past and it has become my standard. 

2/3 cup butter, softened           
1 cup sugar
3 eggs                                      
1 2/3 cups milk                        
1 cup all–purpose flour                                              
1 cup fine cornmeal
1 1/3 cup coarse cornmeal
4 tsp baking powder
1 tsp salt

Preheat oven to 400F.
Cream butter and sugar together. 
Beat eggs slightly and combine with milk. 
Combine flour, cornmeal, baking powder and salt. 
Mix the dry ingredients alternately with the creamed mixture and the egg mixture.

Pour into a greased 13” x 9” x 2” baking pan.  Bake at 400F for 22-27 minutes or until a toothpick inserted near center comes out clean.  Don't overcook! Cut into squares, serve and enjoy.

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