SWEET SOUTHERN CORNBREAD

SWEET SOUTHERN CORNBREAD

Note

: This sweet cornbread is indescribably delicious. It has a wonderful moist texture with a satin crunchy feel to your taste, and just right for the New Year's Day meal of Ham & Beans or the traditional black beans. The secret is the stone-ground 100% whole grain cornmeal, and be sure to look for the medium grind. This is a selection from my upcoming book, *Rosalie Serving Country.*

1 ½ cups Bob's Red Mill Cornmeal, medium grind
1 ½ cups granulated sugar

12 tablespoons real butter (no substitutions)
3 beaten eggs

2 ¼ cups all-purpose flour

1 tablespoon baking powder
½ teaspoon salt

1 cup half-and-half

Butter for coating pan
Flour for dusting pan

Honey for garnish

1. Preheat oven to 350-degrees. In a large bowl, combine cornmeal and sugar; mix together well and set aside.

2. Melt butter in small pan or microwave; set aside. Beat the eggs, and together with melted butter, pour over cornmeal mixture. Mix together well, but do not beat.

3. In another bowl combine the flour, baking powder and salt; mix well. Alternately, add the flour and half- and-half to cornmeal mixture, ending with flour and mixing only until moistened. Do not over mix.

4. Prepare a 13 by 9-inch baking pan by coating bottom and sides with melted butter. Spoon cornmeal mixture into pan and let sit on counter for 5 minutes. Bake in prepared pan 20 to 25 minutes, or until cornbread is set and toothpick inserted comes out dry. Remove from oven and serve warm with butter and honey if desired. Makes 24 servings.