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Buttery Cornbread
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| Buttery Corn Bread By: Nicole Callen "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" Rate/Review | Read Reviews (836) 27,479 Saves Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Share on Facebook Email this recipe Create Menu Customize Recipe Kitchen-friendly View Prep Time: 15 Min Cook Time: 25 Min Ready In: 40 Min Servings (Help) USMetricCalculate Original Recipe Yield 12 servings Ingredients | |
| 2/3 cup | butter, softened |
| margarine, alternative | |
| 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 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
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