Recipe: Sweet Cornbread

From our Health & Food Block Newsstand:
yourLDSNeighborhood
Candace E. Salima

A long time favorite, both from my childhood and that of my family now, is sweet cornbread. There is just nothing like sliding cornbread fresh from the oven, slicing a piece open and slathering it with butter and honey. Oh my word, my mouth is just watering and you can guess that dinner tonight will center around cornbread. That's a given!

This recipe is tailor made for butter and honey, drizzled over a steaming hot piece of cornbread like syrup.

So I invite you to throw some chicken in the oven, toss a green salad, boil some ears of corn (bring water to a boil and throw corn in for only 3 minutes. Gets the corn hot but keeps it fresh, crisp and nutritious.) And top the whole thing off with some delicious cornbread.

Sweet Cornbread
Preheat oven to 400°
Lightly grease an 8" skillet.

In a large mixing bowl, beat together until creamy:

b C. Sugar
1 t. Salt
a C. Butter
1 t. Vanilla
Stir in:
2 Eggs, one at a time

In a separate bowl, mix:

2 C. Flour
1 T. Baking Powder
¾ C. Cornmeal.

Stir into wet mixture alternating with 1a C. Milk . . .
be certain to alternate, dumping neither in all at once.
Beat until well blended.
Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Happy Eating!

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