Buttery Corn Bread Recipe
- 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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"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."
"I like sweet corn bread and this one was perfect for me! Moist and not crumbly."
"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!!"
"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!"
"Easy and great tasting recipe! Thanks for sharing"