Buttery Corn Bread

• 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

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.

butter, sugar, eggs, milk, flour, cornmeal, baking powder, salt, course sea, butter

Taken from www.food.com/recipe/buttery-corn-bread-469800 (may not work)