Buttery Corn Bread
Taste of Home
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I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners.
—Nicole Callen
Auburn, California
SERVINGS: 12-15
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
- 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 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. 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.