I have been fiddling with my own cornbread recipe for years now, and I think I finally have it just the way we like it. Tender, very moist, buttery, sweet, just like a little taste of sunshine! Not that dry stuff that tastes like someone put pea gravel in it, lol! Mine has a moist, tender crumb and turns out a beautiful color! Enjoy!! :)
Both photos by me.
1Preheat oven to 400 degrees. Spray a 13x9 glass baking dish with a butter-flavored non-stick spray. (I like Crisco's myself. Smells like buttered popcorn!) In large mixing bowl, beat butter and sugars til well mixed. Add eggs and beat until well blended. Scrape sides and bottom and beat again to get that last bit that always stays on the bottom mixed in there. Mix in buttermilk and vanilla. Beat in the corn meal. Use a spatula to check bottom and sides that all is mixed in well.
2Ok, the "hard part" is done. Now for the dry part. In a medium bowl, whisk together the rest of the ingredients to mix well. Add to the wet ingredients and only mix til moistened. Use a spatula or spoon to get the rest in and leave it mixed but still lumpy. *You don't want to overmix this.
3Almost there! :) Now just pour this into a 13x9 glass baking dish that you sprayed, level with the back of your spoon, and pop it into the oven for 30-35 minutes depending on your oven. My oven tends to run a bit hotter than it should, so i do mine for 31-32 minutes. Just do the toothpick test, and when a toothpick inserted into the thickest part comes out clean with a few cooked crumbs stuck to it, you're good to go! :) Cool on wire rack. But you can cut into it while it's still warm. It won't fall apart ya! :) Make sure you have soft butter and honey handy! (But it's good just by itself, too!) Enjoy!! :)