Buttery Corn Bread Recipe
- 2/3 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1-2/3 cups 2% milk
- 2-1/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
- Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm. Yield: 15 servings.
Reviews for Buttery Corn Bread(57)
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Amazing! It was so moist and tasty! Thanks for sharing!
Very moist, great flavor. Really love the sweet flavor and cake like texture. Freezes well also.
The best ever ,not dry at all had company over they said it was the best they ever had some even did not like corn bread said it is always dry but all asked for recipe
Replace sugar with splenda
I wouldn't put sugar in. Especially that much!