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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