This recipe for Buttery corn bread, by Ashley Robinson, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2/3 c butter softened 1 c sugar 3 eggs 1 2/3 c milk 1 c cornmeal 4 1/2 tsp baking powder 1 tsp salt 2 1/3 c flour
In a mixing bowl, cream butter and sugar. Combine eggs and milk. Combine dry ingredients and add to creamed mixture alternately with egg/milk mixture. Pour into a greased 9x13 pan. Bake at 400 degrees for 22-27 minutes.
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