- 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
"Southern cornbread melts in your mouth too....NO SUGAR."
"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."
"This would be more of a dessert. Might try Ice cream and fudge with it."
"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."
"Easy to make, but too sweet for our taste. I'm going to try making it again using less sugar."