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Buttery Corn Bread Recipe
Buttery Corn Bread Recipe photo by Taste of Home

Buttery Corn Bread Recipe

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4.5 111
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A friend gave me this recipe several years ago, and it's my favorite. I love to serve the 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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 15 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
Originally published as Buttery Corn Bread in Taste of Home April/May 2001, p39

Nutritional Facts

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.

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Reviewed Feb. 3, 2016

"I've been making this recipe for well over 15 years. We love it! It's on the sweet side. I've tried decreasing the sugar for my husband, but I think he just prefers my skillet cornbread like his mom makes. I've tried other recipes, but I always return to this one for the rest of my family. Yum!"

Reviewed Feb. 2, 2016

"Too much baking soda. The baking soda left a funny after taste. I was bummed from the reviews I was excited to try this recipe. The corn bread was light and fluffy but the aftertaste of the baking soda ruined the corn bread. Very disappointed."

Reviewed Dec. 3, 2015

"Very tasty! I made this to accompany a large batch of chili for casual gathering. They gobbled it up and asked for the recipe. I served it with honey on the side...yum! I think it was enjoyed so much because it is a bit different than the typical corn bread. I did decrease the sugar to 2/3 cup as suggested by others, but that was the only recipe change."

Reviewed Nov. 30, 2015

"I Love This Recipe Real Crowd Pleaser, Made My day With My Dressing, Mmmmmmmmm, I'll do it Again..."

Reviewed Nov. 3, 2015

"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!!"

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