The cornbread should really be called corncake, because it’s sweet and rich and moist. There is no need to serve it with butter or honey. Just plain, just plain sweet corncake!!

This recipe is quick and easy to make. No need to pull out the big stand mixer, the handheld works just fine.

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Cornbread

Author Joy in Every Season

Ingredients

• 1 cup butter
• 1 cup white sugar
• 4 eggs
• 1- 14 1/2 oz can creamed corn
• 1/2 cup jack cheese grated *please don't use bag shredded, grate your own
• 1/2 cup cheddar cheese grated *please don't use bag shredded, grate your own
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 1/4 tsp salt

Instructions

• Cream butter and sugar together.
• Add eggs. Beat until smooth.
• Stir in creamed corn and both cheeses.
• Separately combine, flour, cornmeal, baking powder, and salt. Add to wet mixture and blend well.
• Pour into a greased 9x13 glass pan.
• Bake at 325• for 30 minutes until golden and firm.

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