MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Buttery Cornbread
Categories: Breads, Dairy
     Yield: 15 servings

   2/3 c  Butter; softened
     1 c  Sugar
     3 lg Eggs; room temperature
 1 2/3 c  Milk
 2 1/3 c  A-P flour
     1 c  Cornmeal
 4 1/2 ts Baking powder
     1 ts Salt

 Set oven @ 400°F/205°C.

 In a large bowl, cream butter and sugar until light and
 fluffy, 5-7 minutes. Combine eggs and milk. Combine
 flour, cornmeal, baking powder and salt; add to creamed
 mixture alternately with egg mixture.

 Pour into a greased 13x9" baking pan. Bake for 22-27
 minutes or until a toothpick inserted in center comes
 out clean. Cut into squares; serve warm.

 Variations:

 Double Corn Corn Bread:

 Stir in 1-1/2 cups thawed frozen corn.

 Mexican Cheese Corn Bread:

 Stir in 1 cup shredded Mexican cheese blend.

 Jalapeno Cheese Corn Bread:

 Stir in 1 cup shredded cheddar cheese and 3 finely chopped seeded
 jalapeno peppers.

 Recipe by Nicole Callen, Auburn, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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