Karen's Sweet Corn Bread

Recipe View 5 mins Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan thoroughly to prevent sticking. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This incorporates air and creates a tender crumb. (5 minutes)

Recipe View 2 mins Add the eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Stir in the yellow cornmeal until just combined. (2 minutes)

Recipe View 3 mins In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and prevents lumps. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough bread. (5 minutes)

Recipe View 1 mins Pour the batter into the prepared baking pan and spread evenly. (1 minute)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown. (35 minutes)

Recipe View Let the corn bread cool in the pan for 10 minutes before slicing and serving. Enjoy warm!