Most cornbread is a somewhat dry affair, but not this recipe, which my sister was given while she was living in Hawaii. It's much moister and cake-like in texture, sweet and delicious... definitely not for the butter-phobic!
(heaping) yellow cornmeal
1Mix dry ingredients together in a large mixing bowl.
2In a separate bowl, stir together the wet ingredients.
3Slowly pour wet mixture into dry ingredients and mix together with a wire whisk to remove as many lumps as possible.
4Pour into a well-greased 9-inch x 11-inch glass baking dish. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near the center comes out clean.