| abstract | - Buttery Corn Bread 12 to 15 servings 2/3 c. butter, softened 1 c. sugar 3 eggs 1 2/3 c. milk 2 1/3 c. flour 1 c. cornmeal 4 1/2 t. baking powder 1 t. salt In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with the egg mixture. Pour into a greased 13x9x2-inch baking pan. Bake at 400 degrees for 22 to 27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm.
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