This is my favorite recipe for corn bread. I make it every Thanksgiving, and my brother-in-law, Jack, looks forward to it every year. It’s flavorful and moist, and a definite crowd pleaser. Enjoy! – JM Farro
CLASSIC CORN BREAD
2/3 Cup Butter or Margarine
1 Cup Sugar
1 2/3 Cups Milk
2 1/3 Cups All Purpose Flour
1 Cup Corn Meal
4 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
Preheat oven to 400 degrees. Grease a 13-inch x 9-inch baking pan.
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 greased baking pan. Bake for 22-27 minutes or until a toothpick
inserted near the center comes out clean.
Cut into squares. Makes 12-15 servings.