Sweet and moist cornbread makes the best side dish for BBQs, chili and soup.
Preheat oven to 350 F.
In a stand mixer or with a hand mixer, cream the butter and sugar together until well combined and the butter has lightened in color.
Add eggs and continue to mix until the eggs are absorbed.
Add the milk and continue mixing.
In a separate bowl combine dry ingredients: corn meal, flour, baking powder and salt. Whisk together to combine.
Add the dry ingredients into the wet ingredients and mix until well combined.
Line a 9x13 pan with parchment paper (or spray with cooking spray).
Pour batter into the pan and bake for 40-50 minutes at 350 F. It will be done baking when a tooth inserted into the center comes out dry. Serve warm and enjoy.