Butterscotch Coconut Cornbread

Boy Scout Troop #63


1 cup softened butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp. vanilla
1 ½ cup Martha White self-rising flour
¾ cup Martha White cornmeal
2 cup flaked coconut
1 cup butterscotch chips


In separate bowl mix butter, eggs, sugars and vanilla. Gradually add in dry ingredients. Combine well. Fold in coconut and butterscotch chips. Grease pan. Bake at 400 until golden brown. 20-25 minutes.