Buttery Cornbread | TheFencePost.com
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Buttery Cornbread

2/3 cup butter, softened

1 cup sugar

3 large eggs, room temperature



1-2/3 cups 2% milk

2-1/3 cups all-purpose flour



1 cup cornmeal

4-1/2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13×9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.


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