Buttery Corn Bread Recipe
- 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
- 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
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"I absolutely love this recipe I have been using it for years. I usually make 2-double batches at a time. I make muffins and mini cornbread loafs. Sooooo good. Don't be afraid to go a little light on the sugar I usually do about 3/4 cup or so. I found a great way to make it slightly more healthy. When doing a double batch i do 2 cups all purpose 2 cups whole wheat flour and then I split the remaining 2/3 cups between chia seeds and flax meal. If it's too wet I just add all purpose flour 1tbsp at a time. You won't be disappointed. Also, make sure all ingredients are room temperature it mixes so much more smoothly. Enjoy!! :)"
"This was so delicious!! My husband said when I want him to make cornbread, this is the recipe he will be using! Thanks for sharing the recipe with my family and I!!"
"Always make this when serving chili.Thanks for sharing."
"Delicious, it always get rave reviews! !"