If you are used to the savory style white cornbread you eat along side soup beans, this recipe will open your taste buds to a whole different dimension. I'm not necessarily saying "better" here but completely different. First off, Sunshine Cornbread is sweet and this puts it in another category as far as breads go. Second, it's cake like and made from yellow cornmeal so the appearance sets it apart.
From my early years and also for our children growing up, this recipe is cornbread. My husband, on the other hand, grew up in Appalachia with the savory white cornbread served with soup beans. So I am guessing this recipe was birthed out of my northern Mennonite roots. Where ever it came from, Sweet Sunshine Cornbread is best with a dab of butter and topped with local honey. We do eat it with soup or chili but I also like it for a quick, light breakfast. In fact, leftovers, if there are any, become breakfast. So it's duel purpose!
Preheat over to 350 degrees.
1 cup White Sugar
1 cup Brown Sugar
1 cup Butter or Margarine
Add dry ingredients alternately with milk:
1/2 teaspoon Salt
2 Tablespoons Baking Powder
2 cup Yellow Cornmeal
2 1/2 cups Flour
2 cups Milk
Pour into greased 9x13 inch pan.
Bake at 350 degrees for 45 minutes.
(This recipe can also be made by reducing all the ingredients by half and baking in a 9 inch square pan. Decrease cooking time to 35 minutes.)