- 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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"Very good corn bread"
"I used half the sugar so it wasn't overly sweet for me, but it's corn meal / white flour ratio is off I think. It tasted more like a yellow cake than corn bread to me. Not great as a corn bread."
"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."