MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttery Cornbread
 Categories: Breads, Dairy
      Yield: 15 servings
 
    2/3 c  Butter; softened
      1 c  Sugar
      3 lg Eggs; room temperature
  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 @ 400 F/205 C.
  
  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" 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.
  
  Recipe by Nicole Callen, Auburn, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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