Buttery Corn Bread

This has been our favorite corn bread recipe since we discovered it many years ago. I love it because it is very moist, not dry like most other corn bread recipes. I've also discovered that this recipe freezes well. I wrap it in saran wrap and then tin foil and it tastes great later when it's defrosted.

1/2 C butter

3/4-1 C sugar (depending on how sweet you want it to be)

3 eggs 

1 2/3 C milk (try buttermilk instead if you have it on hand as well. A great addition!)

2 1/3 C flour (I usually sneak in the last 1/3 as whole wheat)

4 1/2 tsp baking powder

3/4 tsp salt
1 C cornmeal

In a mixing bowl, cream the butter and sugar. Add the rest of the ingredients and pour into a greased 9 X 13 pan. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Adapted from here.