Buttery Cornbread

I cannot stop eating this cornbread. It is SO moist. So buttery. SO fluffy. So cake-like! Maybe it's because I'm trying to cut back on my desserts lately, and this is OK to eat right? It's not REALLY a dessert? :) hehe

I have never made cornbread from scratch before, but I have a feeling I will be making this more often. And I will be looking for more things to go with cornbread. What else do you serve with cornbread besides chili?

Buttery Cornbread
Makes enough for about 12 people. I halved mine and baked into an 8x8 pan- it was enough to go with this whole pot of chili.

• 2/3 cup butter, softened
  
• 1 cup sugar
• 3 eggs- I used 1 egg for half batch
  
• 1 2/3 cup milk- I used 1 cup for half batch
• 1 cup cornmeal
• 2 1/3 cup AP flour
• 4 1/2 tsp baking powder
• 1 tsp salt

Preheat oven to 350. Cream butter and sugar together in large mixing bowl. Combine the eggs and milk in a separate bowl. Combine dry ingredients in third bowl. Add egg mixture and dry mixture alternatively into creamed mixture until combined. Pour into greased 13x9 pan and bake 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cut into squares and serve warm with butter. Try not to hide too many pieces from your guests. :)

Sorry, I was too hungry to take any photos of the process... or, apparently, the finished product.

But seriously, I want to know when I can make this again. What can I serve with cornbread? :)

-Marissa