Whole Grain Cornbread

Everything tastes better when my mom makes it...but especially her cornbread! Her secret? She grinds her own cornmeal! It just gives it that perfect nutty texture to make it special. Someday I'll own a wheat grinder and then my cornbread will taste as good as hers. In the meantime, I'll settle for store-bought cornmeal. But even with store-bought cornmeal, this is the tastiest, moistest (is that a word?) cornbread I've ever had. Hands down.

1/2 cup unsalted butter, softened

1/2 cup white sugar
1/2 cup brown sugar (light or dark)

2 eggs

1 cup cornmeal (freshly ground is best)

1 1/2 cups white whole wheat flour

1/2 tsp salt

2 tsp baking powder

1 1/2 cups almond or soy milk (or cow's milk if you wish)

Cream together butter & sugar; add in eggs and cornmeal. Separately mix flour, salt, and baking powder. Alternately add milk & dry ingredients to cornmeal mixture. Beat together (but don't overbeat!). Bake at 350 for about 30 minutes in a greased baking dish (I use a small rectangular dish-smaller than a 9x13). Although it tastes wonderful plain, drizzling honey butter on top will give you a special treat!