Buttery Corn Bread Recipe
- 2/3 cup butter, softened
- 1 cup sugar
- 3 Eggland's Best 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: 12-15 servings.
Reviews for Buttery Corn Bread(46)
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Just. Plain. Good.
Wow, this is a fantastic cornbread. Light, sweet and moist!
Just Awesome. I too used less sugar, a sugar substitute that is, and more cornmeal. Perfect!
Tastes too much like cake and not cornbread. Has a good flavor - but if you are looking for cornbread, this doesn't really do the trick.
So moist, it'll be nice to have this recipe for reliable, delicious corn bread!