Cornbread: 2 choices

Corn bread with cake mix: Makes 2 9x13 pans

1 pkg. yellow cake mix
2 cup yellow cornmeal
2 cup flour
6 Tbsp sugar
2 Tbsp baking powder
2 tsp salt
2/3 cup shortening, butter, or margarine
2 eggs
2 cups milk
*optional (add 1/3-2/3 cup maple syrup and less sugar).

Prepare cake mix according to directions. Combine dry ingredients in bowl and mix well. Cut in shortening until well blended. Beat egg and milk together. Add dry ingredients and blend slightly. Add cake batter to cornbread mixture, blend thoroughly. Pour mixture into 2 9x13 pans sprayed or greased. Bake at 375 for 20-25 min. Serve with honey butter. Honey butter is made by using equal parts honey, butter and powdered sugar. If you want it thicker add more powdered sugar.

Cornbread:
(I make fresh cornmeal in my Whisper Mill. It makes the bread so good and fresh!) Makes 1 8x8 pan.

2 eggs, beaten
1/2 cup sugar
3/4 cup milk
1/2 cup oil
1 and 1/3 cup flour
2/3 cup cornmeal
1/2 tsp salt
1 Tbsp baking powder

Beat together eggs, sugar, milk, and oil; set aside. Sift and add flour, cornmeal, salt and baking powder. Stir into egg mixture using as few strokes as possible. Bake in greased 8x8 baking pan at 400 degrees for 25 to 30 minutes or until toothpick inserted near middle comes out clean.