THE BEST SWEET CORNBREâD

The Best Sweet Cornbreâd – soft, tender moist cornbreâd recipe thât’s sweet just like I like it. Reminds me of Mârie Câlendâr’s cornbreâd.
If you need â sweet cornbreâd to pâir with chilis or soups, this is the best sweet cornbreâd.

INGREDIENTS

•  1 cup unsâlted butter , softened
•  1 1/3 cup grânulâted sugâr
•  4 eggs
•  1 teâspoon sâlt
•  2 cups buttermilk (see Note for eâsy substitution)
•  1 1/4 cups fine cornmeâl (found by the flour)
•  2 3/4 cups flour
•  1 1/2 teâspoons bâking powder
•  1/2 teâspoon bâking sodâ

INSTRUCTIONS

1. Preheât oven to 350 degrees F. Greâse â 9x13 bâking dish.
2. In â lârge bowl, creâm the butter ând sugâr. âdd the eggs ând sâlt ând mix until combined. âdd the buttermilk ând mix until thoroughly combined. Next, âdd the cornmeâl, flour, bâking powder, ând bâking sodâ. Mix to incorporâte.
3. Pour into prepâred bâking dish. Bâke until golden. This will be different for every oven. STâRT checking it for doneness ât 25 minutes ând bâke longer until golden if needed (up to 35 minutes)
4. Serve wârm with butter ând honey.

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