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   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 temp   
     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 @ 400oF/205oC.   
        
     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-in. 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.   
        
     Nicole Callen, Auburn, California   
        
     Makes: 15 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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