Jeanie's Corn Bread

Hands down, THE BEST cornbread I've ever eaten. Now, of the two schools of thought on this subject--sweet vs. savory--I am definitely of the sweet persuasion. And yes, I have had Marie Callendar's cornbread(yes, at the restaurant, not the freezer section or box kind) and I like this better. Hopefully it goes without saying that this is best eaten slathered in (real) butter and honey or jam.

1/2 cup butter, soft or melted
1 cup sugar
2 eggs
1 1/2 cups whole milk
1 tsp vanilla
1 cup cornmeal
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

Beat butter, sugar and eggs until lemony-colored and thickly fluffy. Mix in milk. Add dry ingredients. Mix in well. Bake at 375 degrees: about 15 minutes in muffin tins, about 30 minutes in a greased 9x13 pan(bake just until center doesn't jiggle when you shake the pan; top may not necessarily be brown).