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This is a recipe nearly 14 years in the making! When my husband and I first began dating, I knew that he LOVED cornbread, but I never had. So I worked on a recipe of my own that would be sweet and buttery. It immediately won his heart, but I continued to tweak it for about 10 years, into the perfection that it is now!
Prep Time: 00:05
Cook Time: 00:20
1/4 cup (1/2 stick) butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup shortening
2 eggs 1 and 1/2 cups cornmeal
1/2 cup flour
2 tsps baking powder
1 tsp salt
1 tsp baking soda
1 and 1/2 cups buttermilk
1Preheat oven to 450 degrees, and grease a 9x13 pan.
2In a large bowl, melt the butter.
3Whisk the sugars into the melted butter.
4Mix in the shortening until it is as smooth as possible. Some small lumps may still occur, and that's ok!
5Beat in the eggs with whisk.
6Mix in the cornmeal, flour, baking powder, salt, and baking soda. The mixture, at this point, will be very thick, sticking to the whisk.
7Pour in the buttermilk and whisk gently until all blended.
8Pour mixture into greased 9 x 13 pan, and bake for 15-20 minutes at 450 degrees F.
9Spread about a Tbsp of butter over the top of it upon taking it out of the oven. I like to just run a stick over it gently as it melts against the heat of the cornbread.
10Let cool about 10 minutes before cutting; serve warm.
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