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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buttery Corn Bread Recipe

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This recipe for Buttery Corn Bread is from The Hegvik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 tsp. Baking Powder
1 tsp 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 400º for 22-27 minutes of until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with honey butter.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This makes a cake-like corn bread. Great stuff.

 

 

 

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