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Buttery Cornbread


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  • 12 T butter
  • 1 cup sugar
  • 3 large eggs, beaten
  • 1 2/3 cups milk
  • 1 3/4 cups flour
  • 1 cup cornmeal
  • 4 1/2 t. baking powder
  • 1 t. salt



Step 1

Preheat oven to 350. Lightly grease a 9x13 pan and set aside.

Cream the butter and sugar in a medium mixing bowl until light and fluffy.

In a small bowl, combine the eggs and milk.

In a third bowl, combine the flour, cornmeal, baking powder and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

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