3 c. self-rising cornmeal
1/3 c. sugar
6 eggs
1 1/2 c. vegetable oil
3 c. sour cream
2 2/3 c. cream style corn
1 1/4 c. butter, softened
1/2 c. honey

Combine first 6 ingredients in order listed; mix well. Pour into greased 9x13-inch pan. Bake at 350 degrees for approximately 30 minutes. Makes 12 squares of cornbread.

For Honey Butter, mix softened butter and honey together. Serve with warm cornbread. Serves 12.