"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Buttery Corn Bread Recipe

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

Contributor:  
Contributor:  
All Recipes
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cup all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

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 alternately with egg mixture.

Pour into a greased 13 in x 9 in x 2 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.

Number Of Servings:
Number Of Servings:
12 servings.
Preparation Time:
Preparation Time:
15 minutes.
Personal Notes:
Personal Notes:
I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup.

 

 

 

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