Buttery Corn Bread
2/3 cup butter, softened
1 cup sugar
3 large eggs
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. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm. Makes 15 servings.
.