Monday, May 24, 2010

Cathy's Buttery Corn Bread

Here is the recipe for the delicious corn bread my sister served with her "Not So Spicy Crock Pot Chili".  She got the chili recipe and this corn bread recipe from her neighbor.  It is so sweet and buttery, and so easy to make.  Ummmm, I can taste it now.

Cathy's Buttery Corn Bread

2/3 cup butter, 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

Preheat oven to 400 degrees.  Cream butter and sugar in a large mixing bowl.  In a small bowl, combine eggs and milk.  In a medium bowl, combine flour, cornmeal, baking powder and salt.  Add to creamed mixture alternately with egg mixture.  (Or if you're like me, just put it all in the bowl and mix together!) Pour into a greased 9 x 13 pan and bake at 400 for 22 - 27 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares and serve.

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