Show Subscription Form




Buttery Corn Bread Recipe
Buttery Corn Bread Recipe photo by Taste of Home

Buttery Corn Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 15 servings

Ingredients

  • 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

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.

Directions

  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

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.

Reviews for Buttery Corn Bread

AVERAGE RATING
   (110)
RATING DISTRIBUTION
5 Star
 (104)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 25, 2015

"Yum! My husband doesn't like whole or creamed corn and it's hard to find a good corn bread recipe that doesn't use them. This is now our go-to corn bread recipe."

MY REVIEW
Reviewed Jan. 18, 2015

"I like sweet corn bread and this one was perfect for me! Moist and not crumbly."

MY REVIEW
Reviewed Jan. 13, 2015

"I have never had good luck with cornbread recipes until I tried this one. Delicious!! I did make a few changes, I used buttermilk instead of 2% and only 2/3 cup sugar. It turned out moist, sweet, buttery and absolutely the best ever! This will now be my go-to recipe!!"

MY REVIEW
Reviewed Jan. 11, 2015

"Perfect cornbread....moist and delicious. I did cut the sugar back to about 2/3 cup which still gave it a slight sweetness. Served it with ribs during football game and it got rave reviews!"

MY REVIEW
Reviewed Jan. 8, 2015

"Easy and great tasting recipe! Thanks for sharing"

Loading Image