Recipe Review – Buttery Corn Bread

I love this recipe!  It comes out beautiful and there is a lot of it.  And since it’s a 9×13-inch pan, I can have one of my favorite snacks….cornbread, warmed, with a little bit of butter and maple syrup.  Yum!  Recipe from Taste of Home.

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1-2/3 cups milk
  • 2-1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt

Directions:

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-in. x 9-in. x 2-in. baking pan. 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.

 

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