- 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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"Pretty good! Came out golden brown and served it as a side dish with Red beans and rice. I used skim milk but otherwise followed directions. Next time I would decrease the sugar a little bit, maybe 3/4 cup, but otherwise no changes. Makes plenty!!"
"Best Cornbread EVER !!! If you're from the North you'll love it as is. If ya'll are from the South decrease the sugar to 2/3 or even 1/2 a cup, then sit back and prepare to enjoy the benefits of the most delicious buttery CornBread your mouth has ever tasted. Oh Happy Day......"
"Very good corn bread"
"I used half the sugar so it wasn't overly sweet for me, but it's corn meal / white flour ratio is off I think. It tasted more like a yellow cake than corn bread to me. Not great as a corn bread."
"This is not cornbread, it's cake with corn meal. I can't give it a rating as cornbread and as far as it being a good cake, well I didn't care for that either so I will have to rate it one star for cake and no stars for cornbread."