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

Buttery Corn Bread Recipe

Publisher Photo
I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this 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
   (104)
RATING DISTRIBUTION
5 Star
 (98)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 18, 2014

"I absolutely love this recipe I have been using it for years. I usually make 2-double batches at a time. I make muffins and mini cornbread loafs. Sooooo good. Don't be afraid to go a little light on the sugar I usually do about 3/4 cup or so. I found a great way to make it slightly more healthy. When doing a double batch i do 2 cups all purpose 2 cups whole wheat flour and then I split the remaining 2/3 cups between chia seeds and flax meal. If it's too wet I just add all purpose flour 1tbsp at a time. You won't be disappointed. Also, make sure all ingredients are room temperature it mixes so much more smoothly. Enjoy!! :)"

MY REVIEW
Reviewed Dec. 9, 2014

"This was so delicious!! My husband said when I want him to make cornbread, this is the recipe he will be using! Thanks for sharing the recipe with my family and I!!"

MY REVIEW
Reviewed Sep. 7, 2014

"Always make this when serving chili.

Thanks for sharing."

MY REVIEW
Reviewed Sep. 1, 2014

"Delicious, it always get rave reviews! !"

MY REVIEW
Reviewed Apr. 28, 2014

"Great Recipe!!!"

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