Cornbread. This one beats all. Period.

What to say about this. It's good. But good is an understatement. More like heavenly, as far as bread goes. It's buttery, sweet, dense and just plain addicting. So let's get to the good stuff, shall we?
Recipe courtesy of Janell Sanft.


JANELL'S BUTTERY CORN BREAD

2/3 c. butter or margarine, softened
1 c. sugar
3 eggs
1 2/3 c. milk
2 1/3 c. all-purpose flour
1 c. cornmeal
4 1/2 tsp. baking powder
1 tsp. salt

In a mixing bowl, cream butter and sugar. Combine eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with the egg mixture.
Pour into a greased 9x13-inch baking dish. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.