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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Buttery Corn bread Recipe

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This recipe for Buttery Corn bread is from Recipes From Across the Years, 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:  
⅔ cup Butter, softened

1 cup Granulated Sugar

3 Eggs

1⅔ cup Milk

2 cups All purpose flour

1⅓ cup Cornmeal

4½ tsp. Baking Powder

1 tsp. Salt

Optional Ingredient: 1 cup frozen corn, 1 can diced green chiles, ½ cup cheese
Directions:
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and milk to the butter mixture stirring slowly, it will be soupy. Add the flour, cornmeal, baking powder, and salt slowly to the butter mixture. Mix until smooth. Add in any additional ingredients. Pour batter into a greased 13x9 sized pan. BAKE at 400* for 22-27 minutes.
Personal Notes:
Personal Notes:
This is the cornbread I have always made, Josh's favorite! This same batter can be made into muffins, or made into Mexican Cornbread by adding in the additional ingredients.

 

 

 

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