Monday, October 18, 2010

Buttery Corn Bread

Autumn has certain foods associated with it, apple pie, roast turkey, etc. For some reason, I always wait until fall to make cornbread. If you like your corn bread on the... cornier side... (sorry, that sounds like something Grampy Chuck would have said), switch the measurements for the flour and the cornmeal.

Buttery Corn Bread

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all purpose flour
1 cup cornmeal
4 1/2 ts baking powder
1 ts salt

-In mixing bowl, cream butter and sugar.
-Add eggs and milk.
-Mix in flour, cornmeal, baking powder and salt.
-Pour into greased 13" x 9" baking pan.
-Bake at 400 degrees for 22-27 minutes.

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