Buttery Corn Bread

This corn bread does not need more butter, but
couldn't resist! Honey, though, is a must for me!

One of the fun things about spending a month in South Texas (New Braunfels) is the shared meals. Although condo cooking can be a challenge, those small kitchens don't keep good cooks from producing some amazing dishes—like Margaret Darg's tender, cake-like corn bread. 

Buttery Corn Bread     Makes one 9"x13" pan
2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
4 1/2 teaspoon baking powder

1. Cream the butter and sugar in a mixing bowl.
   
2. Combine eggs and milk in another bowl or measuring cup.
   
3. In another bowl, combine flour, corn meal, salt and baking powder.
   
4. Add dry ingredients to creamed mixture alternately with egg-milk mixture, beginning and ending with the dry ingredients.
   
5. Pour into a greased or sprayed 9"x13" baking pan. (I also lined the pan with parchment) 
6. Bake in a preheated 400° oven for 35 minutes or until a toothpick comes out clean.
   

Recipe without photos . . .
Buttery Corn Bread     Makes one 9"x13" pan

2/3 cup butter, softened
1 cup granulated sugar
3 eggs
1 2/3 cup milk
2 1/3 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
4 1/2 teaspoon baking powder

1. Cream the butter and sugar in a mixing bowl.
2. Combine eggs and milk in another bowl or measuring cup.
3. In another bowl, combine flour, corn meal, salt and baking powder.
4. Add dry ingredients to creamed mixture alternately with egg-milk mixture, beginning and ending with the dry ingredients.
5. Pour into a greased or sprayed 9"x13" baking pan. (I also lined the pan with parchment) 
6. Bake in a preheated 400° oven for 35 minutes or until a toothpick comes out clean