Buttery Corn Bread
The best cornbread I have ever tasted.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup sugar
- 1 teaspoon salt
- 1 cup cornmeal
- 2/3 cup butter softened
- 1 2/3 cups 2% milk
- 2 1/3 cups all purpose flour
- 3 eggs
- 4 1/2 teaspoons baking powder
- Carbohydrate 30.8362833303006 g
- Cholesterol 445.671111136761 mg
- Fat 19.0970145673921 g
- Fiber 2.07399698849101 g
- Protein 16.7363953682773 g
- Saturated Fat 8.5265134516082 g
- Serving Size 1 1 Serving (203g)
- Sodium 229.644204346252 mg
- Sugar 28.7622863418095 g
- Trans Fat 2.40434325670746 g
- Calories 360 calories
In large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt, add to creamed mixture alternately with egg mixture. Pour into a greased 13 X 9 inch baking pan. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the centre comes out clean. Cut into squares and serve warm.
