This corn bread is sweeter than most, has a smoother texture than most, and tastes really great served warm with chili. It keeps for about a day.
1 stick plus 3 TB softened unsalted butter (that’s equivalent to 11 TB, or about 2/3 cup)
½ cup sugar
½ cup honey
1 and 2/3 cups milk
1 and 1/3 cups cornmeal
2 cups unbleached flour
1 ½ TB baking powder (that’s equivalent to 4 ½ teaspoons)
1 tsp salt
Grease a 13×9 inch pan. Preheat the oven to 400 ̊F.
In a medium mixing bowl, cream together 1 stick plus 3 TB softened butter, ½ cup sugar, and ½ cup honey. Stir in three eggs and 1 2/3 cups milk.
Add 1 1/3 cups cornmeal, 2 cups flour, 1 ½ TB baking powder, and 1 tsp salt. Stir until well blended. Mixture will be a thick, grainy batter.
Pour into the greased 13 by 9 inch pan. Bake at 400 ̊F for thirty minutes. The top will be a glossy dark golden brown, and slightly cracked.
Serve warm with chili.