1/2 cup butter
1/2 cup white sugar
1 pint cornbread
1/2 cup butter
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup milk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla. Mix in the flour, then the water, 3 tablespoons at a time, mixing well after each addition. Pour the batter into the prepared pan.
Bake in the preheated oven for 1 hour.
To make the glaze: Stir together the 1/2 cup margarine with 1 cup sugar, shortening, milk, eggs and baking soda. Mix in the salt, cinnamon and baking soda until smooth.
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