The Best Cornbread Ever

When I was a home-schooled child, we did a unit on The Little House on the Prarie. And we kept reading about cornbread. My mom got it into her head to try and find the perfect cornbread recipe; so for weeks she baked different types of cornbread until we happened upon this recipe and now we make nothing else. It is always moist (it's essentially cake) and perfect. Enjoy!

Ingredients:

1 1/3 cups yellow cornmeal
1 1/3 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1 Tsp. salt
3 eggs
1 can (15-16 oz.) cream-style corn
1 cup milk (any kind, I use almond milk) or buttermilk
1/3 cup butter, melted

Directions:

Preheat oven to 400 degrees, grease a 9x9x2 baking pan.

In large bowl, stir together cornmeal, flour, sugar, baking powder & salt.

In a medium-sized bowl, beat the eggs, stir in cream corn, milk, and butter until completely combined.

Stir the liquid ingredients into the dry ingredients until just blended. Pour into prepared pan.
Bake 40-50 minutes; or until the top is golden & toothpick inserted in center comes out clean.