All-Purpose Cornbread

If you like your cornbread on the slightly sweet and slightly rich side, then this recipe is for you. The corniness of this recipe is amped up by addition of fresh corn (frozen was called for, but I used 2 ears of end-of-season corn cut from the cob). I was somewhat shocked by the full stick of butter called for (for an 8 inch square pan), and included 1/4C brown sugar.

My old standby recipe for cornbread is this one from Vegetarian Epicure, but I had not remembered only rating it a 3, and I guess I don't prepare cornbread as often as I used to.

I would love to try this one again, but reducing the fat, and with only 1/2 the sugar.