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Buttery Corn Bread Recipe

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This recipe for Buttery Corn Bread, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup butter or margarine, softened (1/2 cup)
1 cup sugar (2/3 cup)
3 eggs (2 eggs)
1 2/3 cups milk (1 1/8 cups)
2 1/3 cups flour (1 1/2 cups)
1 cup cornmeal (2/3 cup)
4 1/2 tsp baking powder (3 tsp)
1 tsp salt (2.3 tsp)

Directions:
Directions:
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternating with egg mixture. Pour into a greased 9 x 13 inch pan. Bake at 375 for 22 - 27 minutes or until a toothpick inserted in the center comes out clean. Cut in squares; serve warm.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This has become our favorite corn bread recipe. Probably not good for you at all with the butter and sugar in it! Wes has cut down the recipe (measurements in parentheses) to bake in a 10 inch cast iron skillet. Bake at 400 degrees for 20 minutes.

 

 

 

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