As you know, we've been eating homemade bread lately. Not just yeast bread, either.
I found a fabulous cornbread recipe called Yankee Cornbread in the book at left (great book!) and sweetened it up a bit, making it reminiscent of the ultra sweet and soft cornbread we used to get at a restaurant called Frontier Pies. Sometimes we called it Frontier Cow Pies, but we did like the cornbread.
Sweet and Soft Cornbread
2 c all-purpose flour
2 c yellow corn meal
1 c sugar
8 tsp baking powder
1 1/2 tsp salt
1 c milk
1/2 c vegetable oil
4 eggs, lightly beaten
Heat oven to 425.
Place all dry ingredients in large bowl. Whisk together until evenly mixed.
Add wet ingredients and stir just until everything is incorporated.
Pour batter into 9x13" pan and spread evenly. Bake in 450 oven for 30-35 minutes.