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Title: Buttery Cornbread
Categories: Breads, Dairy
Yield: 15 servings

2/3 c Butter; softened
1 c Sugar
3 lg Eggs; room temp
1 2/3 c Milk
2 1/3 c A-P flour
1 c Cornmeal
4 1/2 ts Baking powder
1 ts Salt

Set oven @ 400ºF/205ºC.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Combine eggs and milk. Combine
flour, cornmeal, baking powder and salt; add to creamed
mixture alternately with egg mixture.

Pour into a greased 13x9-in. baking pan. Bake for 22-27
minutes or until a toothpick inserted in center comes
out clean. Cut into squares; serve warm.

VARIATIONS:

DOUBLE CORN CORN BREAD: Stir in 1-1/2 cups thawed frozen
corn.

MEXICAN CHEESE CORN BREAD: Stir in 1 cup shredded
Mexican cheese blend.

JALAPENO CHEESE CORN BREAD: Stir in 1 cup shredded
cheddar cheese and 3 finely chopped seeded jalapeno
peppers.

Nicole Callen, Auburn, California

Makes: 15 servings

RECIPE FROM: https://www.tasteofhome.com

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