I am one of those people that love cornbread. But not just any cornbread. It has to be moist and almost crumbly.
This recipe is the best as far as I'm concerned. It is so moist in fact, that you can't use a fork to get it out. You need to use a brownie server. It pretty much melts in your mouth...yum!
1/2 c. sugar
1/2 c. butter
1 c. yellow corn meal
1 1/4 c. flour
3 tablespoons baking powder
1/4 teaspoon salt
1 c. milk
Cream sugar and butter; add eggs and beat well. Combine dry ingredients and mix alternately with milk.
Pour into a greased 9 in. square pan.
Bake at 350 for 30 to 35 minutes. Do NOT over bake- this is what keeps it so moist.