Thanksgiving Buttery Corn Bread

Hey Fatties!
Recently a co-worker wanted a suggestion on something to bring to her mom's for Thanksgiving Dinner. My mind started to race, until I remembered a corn bread I made a few years ago, that was so easy and delicious and yummy, I knew it was the right thing for her to make. I know people like the rolls and crescent rolls at Thanksgiving, but wouldn't a change be good once in a while?
If not for Turkey Day, try it with ribs, barbecued chicken or pork chops.

2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups whole milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

1. Get yourself a mixing bowl and cream that absolutely delicious butter and sugar. Combine the eggs and milk, set aside. Combine flour, cornmeal, baking powder and salt; add creamed mixture alternately with egg mixture into the flour bowl.
2.Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm enjoy!

Have a happy fat day!