Buttery Corn Bread
"Mmmmm baked nice and fresh to go with my Pumpkin Soup added a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven.
I only had white cornmeal which is fine to use but I switched 35 g of the white sugar for a brown sugar to give it a little colour."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
directions
- 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 egg mixture.
- Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 200 degrees C for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Add a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven.
- Cut into squares; serve warm.
- Even better the next day.
- Makes 12 servings.
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Reviews
-
Made this recipe as given, & it turned out just great, & although I was gonna share it with a neighbor couple, I didn't & over the next couple of days we were so happy to still have it around! Definitely as good the next time around! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
