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Title: Buttery Cornbread
Categories: Breads, Dairy
Yield: 15 servings
2/3 c Butter; softened
1 c Sugar
3 lg Eggs; room temp
1 2/3 c Milk
2 1/3 c A-P flour
1 c Cornmeal
4 1/2 ts Baking powder
1 ts Salt
Set oven @ 400┬║F/205┬║C.
In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Combine eggs and milk. Combine
flour, cornmeal, baking powder and salt; add to creamed
mixture alternately with egg mixture.
Pour into a greased 13x9-in. baking pan. Bake for 22-27
minutes or until a toothpick inserted in center comes
out clean. Cut into squares; serve warm.
VARIATIONS:
DOUBLE CORN CORN BREAD: Stir in 1-1/2 cups thawed frozen
corn.
MEXICAN CHEESE CORN BREAD: Stir in 1 cup shredded
Mexican cheese blend.
JALAPENO CHEESE CORN BREAD: Stir in 1 cup shredded
cheddar cheese and 3 finely chopped seeded jalapeno
peppers.
Nicole Callen, Auburn, California
Makes: 15 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "Dessert is to a meal what a dress is to a woman." -- Beatrice Peltre
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