deSha’s Cornbread

This is no ordinary cornbread!  This recipe came from a restaurant in Lexington, KY called deSha’s.  We have eaten there a few times when visiting there, and the cornbread is a signature item for them.  It is served warm with honey butter and is good enough to eat for dessert!  I prepared this cornbread last week with Porcupine meatballs, scalloped potatoes and broccoli.  I was just pulling the cornbread out of the oven when Matt arrived home from basketball practice with one of his buddies. Needless to say, there was no cornbread left over for the next day.  I heard his friend say, “this is the most amazing cornbread I’ve ever eaten!”  It’s a special treat and makes a big 9 x 13 size pan.

Ingredients for cornbread:

3 cups self-rising cornmeal (cornmeal mix, not plain cornmeal) This will come in white or yellow, it makes no difference, but I used white

1/3 cup sugar

6 eggs

3/4 cup vegetable oil

3 cups sour cream

2 2/3 cups canned cream style yellow corn (this is a little less than two 15 oz. cans)

Ingredients for honey butter:

1 stick real butter, softened at room temperature

1/4 cup honey

Directions for Cornbread:

Place cornmeal mix and sugar in a large bowl.

Add the eggs, oil, and sour cream.

Stir in 2 2/3 cups cream style corn.

Mix well and pour into a greased 9 x 13 pan.

Bake in a 350 degree oven for 30-45 minutes, or until set in the center and lightly browned on top.

Cut into 12 squares and serve warm with honey butter.  (Recipe below)

For honey butter:

Mix softened butter with honey and stir until well combined.