Buttery Corn Bread - cooking recipe

Ingredients

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

Preparation

In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
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.
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.
Cut into squares; serve warm.
Even better the next day.
Makes 12 servings.