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

Buttery Corn Bread Recipe

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5 99
Publisher Photo
A friend gave me this recipe several years ago, and it's my favorite. I love to serve the 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
   (115)
RATING DISTRIBUTION
5 Star
 (108)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 19, 2015

"To me the cornbread is pretty dense and cake like as some of the other reviews mention. It is also very sweet too. A little too sweet for me. Good flavor and I don't regret making, just not what I look for in my cornbread. If I make again I'll cut down the amount of sugar. If you like your cornbread really sweet and cake like, this is the recipe for you."

MY REVIEW
Reviewed Mar. 3, 2015

"Very good recipe, its my go to now."

MY REVIEW
Reviewed Mar. 2, 2015

"I just love this cornbread. I served it during a get together at my home and everyone had positive comments and just loved it. I did change a few things; 1) substituted 1 cup flour with 1 cup cornmeal, 2) only used 3/4 cup sugar, 3) substituted 2% milk with butter milk, 3) did not cream butter with sugar, melted butter and added sugar and the directions where the same through out the procedures. I discovered that if you cream butter with sugar it will be more of a cake than cornbread. Same as substituting 1 cup cornmeal for 1 cup flour. You can try this if you want more of a bread texture than a cake. Still it's an excellent recipe... enjoy ..."

MY REVIEW
Reviewed Mar. 2, 2015

"I just love this cornbread. I served it during a get together at my home and everyone had positive comments and just loved it. I did change a few things; 1) substituted 1 cup flour with 1 cup cornmeal, 2) only used 3/4 cup sugar, 3) substituted 2% milk with butter milk, 3) did not cream butter with sugar, melted butter and added sugar and the directions where the same through out the procedures. I discovered that if you cream butter with sugar it will be more of a cake than cornbread. Same as substituting 1 cup cornmeal for flour. You can try this if you want more of a bread texture than a cake. Still it's an excellent recipe... enjoy ..."

MY REVIEW
Reviewed Feb. 6, 2015

"EXCELLENT! I love this recipe- this is the best cornbread recipe and this is definitely going into my family recipe repertoire! Thank you for sharing!"

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