Buttery Corn Bread Recipe
Prep: 15 min. Bake: 25 min. Yield: 12-15 Servings
2/3 cup butter, softened
1 cup sugar
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. baking pan. It will look a lot like cake batter.
Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.