This is sweet, somewhat cakey corn bread that would appall any self-respecting Southern cook.  The method is similar to making cake batter; you alternate the addition of dry ingredients with the milk.  A bit of vanilla brings out the sweetness in the bread.  It’s a great counterpoint to the spiciness of a bowl of chili. 

With a big glass of milk, this corn bread also makes a great after school snack.

Yankee Corn Bread

1/3 cup butter, softened
½ cup sugar
2 eggs
1 tsp. salt
1 tablespoon baking powder
½ tsp. vanilla extract
1 ½ cups flour
1 ¼ cups cornmeal
1 1/3 cups milk (whole or 2%)

1.  Preheat oven to 400 degrees.  Grease an 8-in. square or 9-in. round metal cake pan.

2.  In medium-sized bowl, cream butter and sugar until fluffy.  Add eggs one at a time, beating after each addition. 

3.  Mix in salt, baking powder, and vanilla.

4.  Stir in 1 cup of the flour gently until barely incorporated (you can do this by hand or use the lowest setting on the mixer – do not over-mix).  Stir in 2/3 cup of the milk.  Next stir in 1 cup of the cornmeal until just moistened.  Mix in the remainder of the milk.  Finally, together stir in the remainder of the flour (1/2 cup) and the rest of the cornmeal (1/4 cup).  Scrape sides with a rubber spatula to make sure all the flour and corn meal are mixed into the batter.

5.  Pour batter into prepared pan and spread to corners.  Bake 30-35 minutes until golden brown.  Check center with a toothpick or sharp knife.  A few crumbs are ok -- just make sure it’s not doughy.  If you are using a non-stick pan, watch closely at the end.