Buttery Corn Bread
I posted a chili recipe a couple of days ago, it is great chili and worth the time it takes to make it. Oh, and by the way, it taste much better if left to simmer a while or even eaten the next day. But you can’t have chili without good corn bread. This is a sweet, buttery corn bread which really satisfies and tastes amazing right out of the oven. Hope you enjoy it.
2/3 cup unsalted butter, softened
1 cup sugar (I cut down to 2/3 cup and added about three tablespoons of honey)
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
In a mixing bowl. Cream butter and sugar. Combine the eggs and mild. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.