Today I'm thankful for a warm house on a cold day, a cozy fire, a pot of simmering chili, cornbread with cinnamon honey butter melting into it, my rocking chair, the quiet after kids are tucked into bed, a lunch date with Erik, waffles with fresh warm applesauce, and a comfy bed waiting for me.
Here is a cornbread recipe passed down from Fannie Farmer's cookbook to my Grandma, to my Mom, and then on to her children. This version contains less sugar than called for by Fannie (and I would use honey or even less sugar). This is the cornbread I grew up eating, and it's super yummy with some cinnamon honey butter on top!
1/4 C Melted Butter
2 C Milk
1/2 C Sugar
Stir together and add to wet ingredients:
2 C Flour
1 1/2 C Cornmeal
1 T Baking Powder
1 t Salt
Bake 20 minutes in a greased 9" x 13" pan at 425.