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["Cream the Sugar, Butter and Salt with a paddle attachment", "add the salt, eggs, milk,cornmeal, flour, and baking powder and mix just until combined", "Add the creamed corn", "Grease 2, ll"" x 9"" baking dishes and add the batter. If you have a 12"" cast iron skillet, this will give the cornbread an extra crispy crust. Just make sure you heat the skillet in the oven while it is pre-heating.", "If using cast iron, this is where you place the extra 4oz of butter in the cast iron and let it melt, otherwise, just pour the batter into your pans. If using cast iron, once the butter is melted in the pan, pour your batter in.", "Bake at 400 degrees fahrenheit for about 45 minutes or until a toothpick inserted into the center comes out all but clean. If you're using cast iron, it will take longer. I find in my 12"" skillet, it takes closer to 1 hour and 20 minutes.", "Let cool slightly and turn out onto a cutting board and cut into desired sized pieces. this recipe yields about 1.5 dozen healthy sized pieces for me.", "Eat it how you like it. A little butter and honey, or some jam, or just as is. I personally like mine in the bottom of a bowl with some meaty Texas Red ladled over it. Texas Red and cornbread are a match made in heaven!"]
