Buttery Cornbread

It took me years to find a cornbread recipe that I liked. It HAD to be 13x9 and it had to be buttery. This one finally fit the bill. Here it is. It is so buttery and sweet.

• Buttery Corn Bread
•
• 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 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS
1. 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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