1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
2 tablespoons milk
4 white cornbreads, split
8 tablespoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a medium bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Mix in the egg, milk and cornbreads. Stir them into the creamed mixture until just moist. Spread half of the batter onto the prepared pans.
Arrange cornbreads on top of the cornbreads, folding them in gently to keep them from overlapping. Dust with margarine, then sprinkle with remaining half of the cornbreads.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until browned.