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I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen Auburn, California
Nutritional Facts 1 serving (1 slice) equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Buttery Corn Bread in Taste of Home April/May 2001, p39
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Reviewed on Feb. 06, 2012 by Chocolateeyes
This is the best corn bread! Moist and does not become a crumbly mess like some other recipes! Great with Chili!
Reviewed on Feb. 05, 2012 by caglaser
Very nice texture & flavor. Definetly a keeper
Reviewed on Jan. 23, 2012 by BakinGymnast
I reduce the sugar to 2/3 cup, reduce the flour to 2 cups, and increase the cornmeal to 1 and 1/3 cup. Tastes great! Next time I might use buttermilk instead of the regular milk.
Reviewed on Dec. 28, 2011 by rdempster
Great Flavor!
Reviewed on Dec. 23, 2011 by donna34
great texture and flavor. Very sweet.
Reviewed on Dec. 22, 2011 by darlenam
Best cornbread ever! Love the sweet taste. I make giant muffins with the mix. Make this every time we want cornbread/corn muffins.
Reviewed on Dec. 21, 2011 by pianomom4
We've made this recipe for years in our house. It is one of the best cornbread recipes I've ever tried. I can even make it gluten/dairy free with a lot of success. Halving the sugar also works well if you don't want it quite as sweet.
Reviewed on Dec. 12, 2011 by kandabear
Excellent tasting and easy to make! Mine turned out gooey in the middle even with an extra 10 minutes of baking time, but I'll just be more careful next time. Tasted great!
Reviewed on Dec. 09, 2011 by tlgilmore
Very easy and very tasty! Thanks for sharing it!
Reviewed on Nov. 26, 2011 by levithecat
I followed the recipe as is. It is the best corn bread I've had. It is not overly grainy. I'm am very pleased and will keep this recipe.
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