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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 Feb. 21, 2012 by luvs2bak

This is both delicious and simple to make. I took it to a chili/cornbread cook-off and one first place!!

Reviewed on Feb. 19, 2012 by crystalcarreon

Excellent!

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!

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