- 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
"I made this to go with Easter ham dinner. Everyone enjoyed it but mine was very dense. Not light and fluffy like some have stated. Still very enjoyable and moist the next day."
"Dlboylan as long as you use a cup for cup replacement, it should turn out fine."
"Would it be alright to replace the AP Flour with a Gluten-Free Flour Blend? Will it still produce desired results?"
"I'm from the south and don't put any sugar in cornbread. So I made it without and it was really good. My mother always used some hot bacon grease in hers"
"Yum. I cut back a little on the sugar and it was still plenty sweet."
"Made as directed and was very good."
"Great cornbread recipe. It's a keeper."
"This is the most delicious cornbread I have ever ate.!! This cornbread stays moist and is awesome with anything. mmmmm good."
"Definite make again. I made only half the batter since there were only 3 of us eating it. I made 6 large muffins and baked about 18 minutes. They were so tender and slightly sweet. Yum"
"A good recipe, bakes up light and fluffy, but the next time I make it, I will decrease the sugar by half. Sweet: so depending on how you use it or what you pair it with may determine how sweet you like it."