The best cornbread I ever had was at a restaurant in New Orleans, smothered with Country Crock Spread 13 years ago. I don’t remember the restaurant but this recipe fits the bill.
INGREDIENTS
1 ½ cups butter
2 ¼ cups sugar (3 if you like your cornbread super sweet)
6 eggs
2 cups sour cream
1 cup milk
4 cups flour
2 cups yellow cornmeal
2 tablespoons baking powder
dash of salt
Oven 350oF
Makes 48 muffins or 2 - 13 x 9 pans
METHOD
1. Cream butter and sugar together for 5 minutes.
2. Add eggs 1 at a time.
3. Add sour cream and milk to butter mixture until just blended.
4. Sift together flour, cornmeal, and baking powder then add to creamed mixture until just bleneded.
5. Bake muffins for 20 minutes and for 40 minutes in a large pan.
6. Cool slightly and serve warm with butter.