Buttery Cornbread

"Who needs a box mix with this recipe?"

I absolutely love this recipe because it is exactly what I expect from cornbread....sweet, moist and delicious.  The credit for this one has to go to Taste of Home and I have used this recipe for a few years now with great results every time.  I know a lot of people make cornbread stuffing for Thanksgiving and I was thinking this would be a great cornbread to use.  I will add a recipe at the bottom of the page for those who are interested.  I like to half the recipe and make these into muffins and serve with chili, which is what I did tonight.  Either way this cornbread is perfect and you will never buy another box mix again.

Buttery Cornbread

2/3 C. butter, softened
1 C. sugar
3 eggs
1 2/3 C. milk
2 1/3 C. flour
1 C. cornmeal
4 1/2 tsp. baking powder
1 tsp. salt

In a mixing bow, cream the butter and sugar.  Beat in the eggs.  In another bowl, mix together the dry ingredients.  Starting with the dry ingredients, add about half to the creamy mixture.  Once incorporated, add the milk, mixing careful until combined.  Then add the last of the dry ingredients.  Only stir until this is combined, do not overmix. 

Pour into a greased 9x13 pan and bake at 400 for 22-27 minutes.  Serve warm with butter.

Cornbread Stuffing:  Crumble the entire pan of cornbread into a large mixing bowl.  Add about 1 to 2 tsp. poultry seasoning, 1/2 tsp. sage, and salt and pepper to taste.  Sautee 1 onion and 2 or 3 stalks of celery in 4 Tbsp.butter and then toss with the crumbs.  Add about a quart of chicken stock and 3 eggs, mixture should be pretty wet since it will absorb and dry out while it bakes.  Bake at 350 for about 45 minutes or until set.