It's a few days late for Jane's request made on 2/13, but nevertheless, it is worth sharing. This recipe came from McFarlain's Family Restaurant in Branson, MO. It is, by far, the most moist and sweet cornbread I've ever eaten.

HONEY CORN BREAD

1 2/3 cups flour
3/4 cup cornmeal
2 tablespoons baking powder
1 1/4 teaspoons salt
8 tablespoons margarine (1 stick)
1 scant cup sugar
1/2 cup honey
2 eggs
1 2/3 cups milk (note: this may be the wrong amount of milk)

Preheat oven to 325 degrees. Grease and flour 8x8 baking pan and set aside.

Combine flour, cornmeal, baking powder and salt in mixing bowl and set aside.

Place margarine and sugar in large bowl of mixer and cream until smooth. Add honey and eggs and beat to blend, scraping bottom and sides of bowl frequently. Beat in half of the milk. Beat in half of the flour mixture. Repeat with remaining milk and flour mixture. With mixer at lowest speed, continue to mix for 4 minutes. Pour batter into prepared pan.

Bake in oven 40 to 45 minutes or until toothpick inserted in center comes out clean.

Makes 12 servings.