"This cornbread is very moist and will feed a crowd. Great corn taste with just enough flour to make it fluffy. I made this on a snowy night at Fyre Lake, IL. Very moist and goes great with chili or any other soup."
In large mixing bowl, cream butter and sugar, add mayonnaise and creamed corn and mix well. In seperate bowl, combine eggs and milk. In another seperate bowl combine cornmeal, flour, baking powder and salt. Mix all three mixtures in large mixing bowl - alternating. Pour into 9" x 13" greased glass baking dish. Cook at 350 degrees for 1 hour or until toothpick inserted comes out clean.