Just Call Me Martha Stacey

Buttery Corn Bread

Posted on: April 27, 2011

I’ve been meaning to try this Taste of Home recipe for corn bread for a few weeks and since supper was slow cooker stew, I figured today was a good day to bite the bullet.  It’s not calorie-friendly but it is delicious!  It’s best served warm but I would recommend waiting a few minutes for it to cool so it doesn’t crumble apart.  It doesn’t affect the taste though…just makes a bit of a mess!

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

In a mixing bowl, cream the butter and sugar together.
Combine milk and eggs in one bowl.  Combine flour, cornmeal, baking powder and salt in another bowl; add to butter mixture alternatively with egg mixture.
Pour into greased 13×9 baking pan.
Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the centre comes out clean.
Cut into squares and serve warm.

Yield:  12-15 servings.

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