Butterscotch Coconut Cornbread

Ingredients

1 cup softened butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
1 ½ cup Martha White self-rising flour
¾ cup Martha White cornmeal
2 cup flaked coconut
1 cup butterscotch chips

Directions

In separate bowl mix butter, eggs, sugars and vanilla. Gradually add in dry ingredients. Combine well. Fold in coconut and butterscotch chips. Grease pan. Bake at 400 until golden brown. 20-25 minutes.