- 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
- 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
"This would not be called Cornbread to some in the east US, add Ice cream that would taste good. Do I smell cake?"
"Great cornbread. Moist, buttery, sweet. Some Southerners think they own the making of good cornbread but they don't. There's nothing wrong with sweet cornbread. I've had cornbread with no sugar, baked in a skillet with bacon fat and it's nothing to brag about. This recipe is now my go to recipe when I'm making cornbread. Two thumbs up! Add some jam and I'll fight ya for it."
"As a new bride I made corn bread & then asked myself, "Why?" It was dry & tasteless, so over the years I tried others & didn't change my mind. When I saw this in TOH in 2002 & tried it, it was just what I was looking for so have used it for years! My children & grandchildren love it, as well as others when I take it to potlucks. I don't change anything."
"This is sooo good! It's perfectly light and fluffy. It's the best cornbread I've made! It's really not a "cake" as some said as cakes have Equal parts sugar and flour, ie 2 c sugar to 2 c flour. Comforting on a Cold drizzling winter day."
"Made this as 18 muffins, will put some in the freezer to see how they do!"
"This is the best corn bread ever!! its easy to prepare & to serve."
"Excellent- very moist. My husband tried it and said "I think I like cornbread now". Many recipes are too dry, but not this one"
"This isn't cornbread....more like cake, but then I'm from the South."