Instructions: 1. Preheat oven to 400F. Butter 13x9x2-inch glass baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until well blended.

2. Beat in 2 cups water and cornmeal. Sift flour, baking powder, and salt into small bowl. Add to cornmeal mixture; stir just until blended.

Transfer batter to prepared pan.

3. Bake until bread is golden brown and tester inserted in center comes out clean, about 35 minutes. Transfer dish to rack and cool cornbread slightly. Serve warm or at room temperature (Can be prepared 1 day ahead of time. Cool bread completely. Cover with foil and store at room temperature.)

NOTES : This most sweet corn bread is a nice addition to breakfast, lunch or dinner.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.