BUTTERY CORNBREAD

BUTTERY CORNBREAD 2/3 cup butter, softened 1 cup sugar 3 large eggs, room temperature 1-2/3 cups 2% milk 2-1/3 cups all-purpose flour 1 cup cornmeal 4-1/2 teaspoons baking powder 1 teaspoon salt Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.