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BUTTERY CORN BREAD | |
2/3 c. butter, softened 1 c. sugar 3 eggs 1 2/3 c. milk 2 1/3 c. flour 1 c. cornmeal 4 1/2 tsp. baking powder 1 tsp. salt In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with egg mixture. Pour into a greased 13 x 9 inch baking pan. Bake at 400°F for 22 to 27 minutes or until tests done. Cut into squares. Serve warm. |
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