Best Ever Cornbread

This luscious cornbread, such a traditional southern delight is wonderful eaten piping hot with or without honey-butter; it's versatile and goes just as well with breakfast fare as with soup or stew.

Source: Cooks Recipes

1/2 cup butter or margarine, softened
1/4 cup granulated sugar (I used a 1/2 cup sugar)
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 375°F. Grease an 8-inch square baking pan; set aside.

Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok). Pour batter into prepared pan and bake for about 25 minutes or until surface springs back lightly when touched and a toothpick stuck into the center comes out clean. Remove from oven and place pan onto a wire rack; serve hot or warm.

Makes 8 servings.