This has to one of my favorite cornbread recipes ever. Surprise, surprise it comes from the Martha Stewart Baking Handbook.
I promise that I will return the book shortly and then we will be done with it, it has to be back to the library on the 15th and I haven't bought it yet so you should be safe.
Cornbread
1/3 cup vegetable shortening, plus more for the pan 
1 tablespoon unsalted butter
1 cup corn kernels, fresh or frozen
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup stone ground yellow cornmeal
1 cup milk
1 large egg
1. Preheat the oven to 425 degrees. Coat an 8 inch square (or round) baking pan with vegetable shortening. Set aside.
2. Melt butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown. Remove from heat and allow to cool slightly.
3. In a medium bowl whisk together flour, sugar, baking powder and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg and cooled corn. Stir to combine but do not overmix.
4. Transfer batter to the prepared pan and bake until the top begins to turn golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer to a wire rack to cool completely.
5. Serve warm with butter and honey.
Notes: There is no milk shown in the ingredients picture, yeah, I know. I forgot to get it out and didn't realize it until too late. I did however remember to add it in when I made the cornbread.
I didn't have any vegetable shortening, I used butter flavored shortening instead and it came out perfectly. So good that I keep using the butter flavored and have neglected to add the other to my shopping list.
