Here's some yummy corn bread to go with your chili. This is seriously the best corn bread I have ever made!
- 2/3 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 1-2/3 cups milk
- 2-1/3 cups all-purpose flour
- 1 cup cornmeal
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean.