Growing up, this was the only corn bread I thought existed. Then I met my husband, and his Mom taught me to make the unsweetened corn bread that he grew up on.
To me, I prefer the sweet, not that there is anything wrong with the other ( it all depends on what you are accustomed to).
My moms was the best, she always doubled the batch and made it in a cake pan...needless to say it didn't last past the dinner table.
Enjoy with some honey butter..delicious!
prep time10 Min
cook time30 Min
butter or margarine ( i use butter )
1 - 1/2 c
1 - 1/2 c
How To Make
Preheat oven to 350 degree F.
Prepare a 9 x 9 baking pan with non stick cooking spray ( or if doubling the recipe, use a 9 x 13 cake pan ).
Cream sugar and butter. Add rest of ingredients.
Spoon into prepared pan, and bake for 30 minutes, or until toothpick comes out clean.
For double batch, bake approx. 1 hour.
Enjoy!..It really is delicious!!
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