Buttery Corn Bread

Mmmmm baked nice and fresh to go with my Pumpkin Soup added a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven. I only had white cornmeal which is fine to use but I switched 35 g of the white sugar for a brown sugar to give it a little colour.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 100  g butter or 100  g margarine, softened
• 135  g sugar
• 2  eggs
• 265  ml milk
• 195  g all-purpose flour
• 90  g cornmeal
• 15  g baking powder
• 4  g salt
•  course sea salt
• 2  g  soften butter

Directions

1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
2. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
3. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 200 degrees C for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Add a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven.
5. Cut into squares; serve warm.
6. Even better the next day.
7. Makes 12 servings.