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

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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


  • 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

Nutritional Facts

1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.


  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

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t User ID: 8970127 261422
Reviewed Feb. 16, 2017

"Yum. I cut back a little on the sugar and it was still plenty sweet."

sd20 User ID: 5560294 261180
Reviewed Feb. 12, 2017

"Made as directed and was very good."

Nana9a User ID: 8591372 261133
Reviewed Feb. 11, 2017

"Great cornbread recipe. It's a keeper."

ilovetocook7 User ID: 8816416 260442
Reviewed Jan. 29, 2017

"This is the most delicious cornbread I have ever ate.!! This cornbread stays moist and is awesome with anything. mmmmm good."

LeslieH User ID: 191346 260098
Reviewed Jan. 22, 2017

"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"

AnitaLBraden User ID: 8914183 260081
Reviewed Jan. 22, 2017

"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."

BobbieMiles User ID: 5827308 260058
Reviewed Jan. 21, 2017

"Very good, moist , not overly sweet, light, made 1/2 recipe and put into muffin / cupcake paper cups only baked for 19 min. I will be making this again. I will not be using the recipe on the cornmeal package ever again."

laceyest User ID: 3475325 259969
Reviewed Jan. 19, 2017

"Great cornbread. Moist, buttery, sweet. Some Southerners think they own the making of good cornbread but they don't. There's nothing wrong with sweet cornbread. I've had cornbread with no sugar, baked in a skillet with bacon fat and it's nothing to brag about. This recipe is now my go to recipe when I'm making cornbread. Two thumbs up! Add some jam and I'll fight ya for it."

MissArlene User ID: 7057140 259968
Reviewed Jan. 19, 2017

"As a new bride I made corn bread & then asked myself, "Why?" It was dry & tasteless, so over the years I tried others & didn't change my mind. When I saw this in TOH in 2002 & tried it, it was just what I was looking for so have used it for years! My children & grandchildren love it, as well as others when I take it to potlucks. I don't change anything."

fantasticdreambird User ID: 7470348 259963
Reviewed Jan. 19, 2017

"This is sooo good! It's perfectly light and fluffy. It's the best cornbread I've made! It's really not a "cake" as some said as cakes have Equal parts sugar and flour, ie 2 c sugar to 2 c flour. Comforting on a Cold drizzling winter day."

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