- 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
"This isn't cornbread....more like cake, but then I'm from the South."
"This is not cornbread. This is cake. It has over twice as much flour as it does cornmeal and way too much sugar to be cornbread."
"Easy to make, but too sweet for our taste. I'm going to try making it again using less sugar."
"This is my youngest son's favorite corn bread. It's so fluffy and light. Honey butter is good on this bread."
"Should have read other reviews before making it. Seemed like a version Jiffy cake mix..very similar."
"I made this recipe tonight.It was devine!!I couldn't believe how moist it was, just delicious!I have to say it was a bit sweet, I will try with 1/2 cup sugar next time.Overall amazing!!!!Its a keeper!"
"Excellent corn bread! Very moist. You do have to dirty a lot of dishes, though."
"Deleted all other cornbread recipes."
"Great Recipe always a dinner winner"
"This recipe deserves four stars. It is the only corn bread recipe I baked & served in both of my restaurant journeys... Moist, delicious& flavorful. Thank-you for this awesome recipe. ---ginger meeder"