1 cup sugar
3 eggs
1-2/3 cups milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 tsp. baking powder
1 tsp. salt
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| BUTTERY CORN BREAD | ||
| Yields 12-15 servings | ||
| 2/3 cup butter or margarine, softened 1 cup sugar 3 eggs 1-2/3 cups milk 2-1/3 cups all-purpose flour 1 cup cornmeal 4-1/2 tsp. baking powder 1 tsp. salt |
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| 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 13x9x2-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. | ||