Buttery Corn Bread Recipe

5 136 157
Buttery Corn Bread Recipe
Buttery Corn Bread Recipe photo by Taste of Home
Publisher Photo

Buttery Corn Bread Recipe

Read Reviews
5 136 157
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large 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

Directions

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

Nutritional Facts

1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large 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
  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

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Reviews forButtery Corn Bread

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Norazee User ID: 81958 264761
Reviewed Apr. 17, 2017

"I made this to go with Easter ham dinner. Everyone enjoyed it but mine was very dense. Not light and fluffy like some have stated. Still very enjoyable and moist the next day."

MY REVIEW
sstetzel User ID: 158954 264632
Reviewed Apr. 13, 2017

"Dlboylan as long as you use a cup for cup replacement, it should turn out fine."

MY REVIEW
dlboylan User ID: 6326469 264508
Reviewed Apr. 9, 2017

"Would it be alright to replace the AP Flour with a Gluten-Free Flour Blend? Will it still produce desired results?"

MY REVIEW
bobjackson31759 User ID: 6349803 264497
Reviewed Apr. 9, 2017

"I'm from the south and don't put any sugar in cornbread. So I made it without and it was really good. My mother always used some hot bacon grease in hers"

MY REVIEW
t User ID: 8970127 261422
Reviewed Feb. 16, 2017

"Yum. I cut back a little on the sugar and it was still plenty sweet."

MY REVIEW
sd20 User ID: 5560294 261180
Reviewed Feb. 12, 2017

"Made as directed and was very good."

MY REVIEW
Nana9a User ID: 8591372 261133
Reviewed Feb. 11, 2017

"Great cornbread recipe. It's a keeper."

MY REVIEW
ilovetocook7 User ID: 8816416 260442
Reviewed Jan. 29, 2017

"This is the most delicious cornbread I have ever ate.!! This cornbread stays moist and is awesome with anything. mmmmm good."

MY REVIEW
LeslieH User ID: 191346 260098
Reviewed Jan. 22, 2017

"Definite make again. I made only half the batter since there were only 3 of us eating it. I made 6 large muffins and baked about 18 minutes. They were so tender and slightly sweet. Yum"

MY REVIEW
AnitaLBraden User ID: 8914183 260081
Reviewed Jan. 22, 2017

"A good recipe, bakes up light and fluffy, but the next time I make it, I will decrease the sugar by half. Sweet: so depending on how you use it or what you pair it with may determine how sweet you like it."

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