Buttery Corn Bread

I knew my Mum really liked corn bread. I couldn't understand the desire for it until I found this wonderful delicious corn bread. My mouth is watering just thinking about it, and I just had dinner. Maybe I should have made that dinner instead. This melt-in your mouth corn bread is.... perfect. It's moist and not to sweet. It's hard to leave any for left overs. My friends' daughter doesn't like bread or such (she even turned down my cinnamon rolls) asked for more corn bread.

Buttery Corn Bread

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 tsp baking powder
1 tsp 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 egg mixture.
• Pour into a greased 13x9x2" baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut in squares; serve warm.