- 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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"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."
"Pretty good. I followed recommendations to use melted butter, cut the sugar, & used buttermilk. I also made it 50/50, flour to cornmeal & soaked the cornmeal to eliminate any gritty taste. One thing I usually do to up the flavor is to add pureed corn, but I didn't have time. Next time!"
"Way to much sugar for me. This is more like cake. Just needs strawberries and whipped cream."
"This isn't cornbread. It's corn meal cake."
"To me the cornbread is pretty dense and cake like as some of the other reviews mention. It is also very sweet too. A little too sweet for me. Good flavor and I don't regret making, just not what I look for in my cornbread. If I make again I'll cut down the amount of sugar. If you like your cornbread really sweet and cake like, this is the recipe for you."