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Sweet Corn Bread

This is a sweet corn bread, almost like a coffee cake. It reheats perfectly. We've all loved this with chili - but I'm not sure we've ever had enough left to try the reheating bit!
½ cup    Butter  
1 cup    Sugar  
2   Eggs  
1 cup    Yellow corn meal  
1½ cups    Flour  
2 tsp    Baking powder  
½ tsp    Salt  
1½ cups    Milk  
1 Cream butter and sugar together; add eggs and beat well.
2 Add the corn meal; stir well.
3 Sift together the flour, baking powder and salt.
4 Add a portion of the dry ingredients to butter mixture alternating with a portion of the milk. Repeat. Beat well after each addition.
5 Turn into a well-oiled baking pan, 8 or 9 inches square and 2 to 2½ inches deep.
6 Bake at 375° for 30 to 40 minutes. Bread is done when toothpick inserted near the middle comes out clean.
 Cooking Tips
Makes great cupcakes, too! Bake cupcakes at 375 degrees for about 23 minutes. Makes 1-1/2 dozen. They freeze just great, too!
 Recipe Source

Author: This came from a dear lady, Marion Paradiso, who played in Helen's Pukalani Up Country Bridge Club