Buttery Cornbread Revisited

 

So I know I posted this recipe before, but it only had one lousy iPhone photo. I just made it again to go along with my Tortilla Soup. Also, I cannot stress to you how delicious this cornbread is! It is not even hard to make. It takes like 2 more minutes than a mix and it is 100 times better. Try it! 

If you've been reading my blog for a while, you may remember how I was on the hunt for meal recipes just to go with this cornbread! Texas chili- check. Tortilla Soup- check check! If you have anymore ideas please let me know!

Buttery Cornbread

Makes 16 small sqaures

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1-2 eggs (depending on what you have)
• 1 cup milk
• 1 cup & 2 TBSP AP flour
• 1/2 cup cornmeal
• 2 1/4 tsp baking powder
• 1/2 tsp salt

Preheat oven to 400. Cream butter and sugar together. In a large cup, combine eggs and milk- gently combining with a fork. In a separate bowl, combine dry ingredients. Alternate adding dry ingredients and milk mixture to creamed mixture until well combined. Pour into greased 8x8 pan.

Bake 25-28 minutes, or until top and edges are golden brown and a toothpick inserted near the center comes out clean.

Enjoy while warm!