Buttery Corn Bread Recipe

By traciesparks

I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen Auburn, California

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1-2/3 cups 2% milk
• 2-1/3 cups all-purpose flour
• 1 cup cornmeal
• 4-1/2 teaspoons baking powder
• 1 teaspoon salt

Preparation

Step 1

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

Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.


Nutrition Facts: 1 serving (1 slice) equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Buttery Corn Bread published in Taste of Home April/May 2001, p39