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Buttery Corn Bread

 Buttery Corn Bread
I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this 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
15 ServingsPrep: 15 min. Bake: 25 min.


  • 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.
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.