Corn Bread

By Stephanie

I got this from one of my great dinner group friends from Las Vegas-shout out to Carrie!!  She serves it with white chili.  YUMMO.  I love it because it is cakey and sweet.  It goes great with something spicy and hot…like white chili.

I have been making it into muffins.  Portion control.  Either way it’s super easy and really, I don’t even put butter and honey on it.  Really.  It’s that good.  But you can if you want to.

Corn Bread

Makes 12 muffins or servings

1/2 cup butter softened

1 cup sugar

2 eggs

1 cup corn meal

1 1/2 cup flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups milk

Cream butter and sugar.  Add eggs one at a time and beat well.  In other large bowl mix corn meal, flour, baking powder and salt.  Add 1/3 of dry ingredients to egg mixture.  Then add 1/3 of milk, and keep alternating until all is mixed together.  Pour into 8X8, 9X9 or 12 greased muffin pan.  Bake at 350 degrees for 35-45 minutes for cake or 15-18 minutes for muffins.  They are done just when the edges are light golden.  Don’t overcook it. 

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