Cony's Corn Bread

Warning-  this one goes fast- so you better make plenty.

Heat oven to 400degrees F

In a large bowl, cream together:

2   Eggs
1 C Buttermilk
3/4 C Melted Butter

Add the following:

2 C sifted Flour
1/2 tsp. Salt
3/4 C granulated sugar
1 tsp Baking Soda
1/2 tsp Baking Powder
1/3 C Cornmeal
14 oz can of Cream style Corn

optional- add 1/2 c frozen corn

Pour into a well greased 9 x 13 baking pan.  Bake for 20 min or until a toothpick insterted in the middle comes out clean, or watch for the top to be kind of browned and with a few slight cracks.

Butter the top after removing from oven (if desired- I didn't when I made this for Thanksgiving.


Totally awesome on its own-  but you can serve it with Honey Butter if you feel like it.

Honey Butter

1/2 C softened Butter
1/2 C Honey
1/2 C powdered Sugar.

Blend together until smooth. Refrigerate until firm.  Serve on scones, rolls, or cornbread.