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Buttery Corn Bread

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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.


Contributed by: Edit

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