Buttery Cornbread

2/3 cup unsalted butter, softened
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 1/2 tsps. baking powder
1 tsp salt

Cream butter and sugar. Combine eggs and milk in a bowl. Combine rest of
ingredients in another bowl. Add to creamed mixture alternately with egg
mixture. Pour into greased 13x9x2 pan and bake at 400 degrees for 22-27
minutes.

Variation: Pour batter into 6 mini loaf pans and bake for about 22 minutes,
or until toothpick comes out clean. ( I bake them this way so I can freeze
4 loaves to enjoy later) Enjoy!!!

Che


"Damsel in dis Dress" > wrote in message
...
> Yep, I'm a Northerner, born and bred. I don't care for the dense,
> non-sweet cornbread that most people seem to enjoy. I'm looking for
> something with a lighter texture. I can add Splenda to taste.
>
> Can anyone help?
>
> Carol
> --
> Coming at you live, from beautiful Lake Woebegon