I like this recipe because it makes a nice large pan and leftovers freeze well.
*Buttery Corn Bread*
2/3 cup butter (softened to room temp)
1 cup sugar
3 eggs
1 2/3 cup sweet milk (not buttermilk)
2 1/3 cups all purpose flour
1 cup cornmeal - ( I like to use yellow stone ground cornmeal for all
my cornbread recipes)
4 1/2 tsp baking powder
1 tsp salt
Preheat oven to 400F.
In mixing bowl cream butter and sugar with electric mixer.
Combine eggs and milk.
Combine flour, cornmeal, baking powder and salt.
Add to creamed mixture alternately with milk-egg mixture.
Pour into a well greased 9 x 13 pan.
Bake 400F about 25 minutes or until a toothpick comes out clean in center.
Cool to warm, then cut and serve.
Note: if using a pyrex glass pan, reduce heat to 375F and bake about
30 minutes or until tested done in center
Freezes well
Yield 12 servings and best served warm