Karen's Sweet Corn Bread
"The yummiest sweet corn bread ever! I make it into muffins and they never last long!"
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup white sugar
- 1 1/2 cups milk
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- Carbohydrate 32.9466204135803 g
- Cholesterol 24.6965278051205 mg
- Fat 9.69339844303296 g
- Fiber 1.63381488067955 g
- Protein 5.06558869807097 g
- Saturated Fat 5.71240736883451 g
- Serving Size 1 1 serving (111g)
- Sodium 306.455030363219 mg
- Sugar 31.3128055329007 g
- Trans Fat 0.798553797652344 g
- Calories 236 calories
Directions Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
