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Buttery Corn Bread Recipe

Buttery Corn Bread Recipe photo by Taste of Home

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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

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Buttery Corn Bread Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12-15 Servings

15 25 40

Ingredients

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

Directions

In a large bowl, cream butter and sugar until light and fluffy. Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

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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Reviews for Buttery Corn Bread

Buttery Corn Bread

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Reviewed on Nov. 07, 2012 by Domesticated-One

I've been making this recipe again, and again, and again... It's THAT good.

Reviewed on Oct. 27, 2012 by RHergenroeder

Very good! Super moist and flavorful.

Reviewed on Sep. 16, 2012 by puppylove_214

We made this for the first time tonight and I have to say I will not be trying any other recipes. THIS IS IT! Goodbye dried out box mixes, too. Over-the-moon good!!!

Reviewed on Aug. 16, 2012 by cookjoy86

This is an amazing cornbread recipe! It is extremely hard to have only one piece!

Reviewed on Apr. 15, 2012 by Cookiemaster13

Great recipe - I served with creamy wild rice soup. I also whipped 2 ice cream scoops of Country Crock butter with 3 teaspoons of honey. Even the few extra pieces were great the next day - heated up in the microwave to go with the leftover soup.

Reviewed on Apr. 09, 2012 by love2cook64

easy and taste great

Reviewed on Apr. 07, 2012 by Queeng007

this is one of my keepers and it its the BEST!!!

Reviewed on Mar. 30, 2012 by swagner

Wonderful flavor and texture!

Reviewed on Mar. 24, 2012 by maf339

Excellent! My husband (not generally a corn bread fan) told me to save this recipe and use as my go to for corn bread in the future. Good as is, or with 2 jalapenos and 1/2 bag frozen corn! Thanks for sharing!

Reviewed on Feb. 26, 2012 by ctmom05

I made buttery corn bread to go with dinner and added some canned tomatoes with green chilies.

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