The yummiest sweet corn bread ever! I make it into muffins and they never last long!
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
Per Serving: 227 calories; protein 4.6g; carbohydrates 31.1g; fat 9.5g; cholesterol 53.8mg; sodium 257.9mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.