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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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5 113
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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

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

Reviews for Buttery Corn Bread

AVERAGE RATING
(107)
RATING DISTRIBUTION
5 Star
 (97)
4 Star
 (5)
3 Star
 (1)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 28, 2016

"Excellent corn bread! Very moist. You do have to dirty a lot of dishes, though."

MY REVIEW
Reviewed Apr. 24, 2016

"Deleted all other cornbread recipes."

MY REVIEW
Reviewed Mar. 30, 2016 Edited Mar. 31, 2016

"Great Recipe always a dinner winner"

MY REVIEW
Reviewed Feb. 15, 2016

"This recipe deserves four stars. It is the only corn bread recipe I baked & served in both of my restaurant journeys... Moist, delicious& flavorful. Thank-you for this awesome recipe. ---ginger meeder"

MY REVIEW
Reviewed Feb. 13, 2016

"Wow! I have used this recipe since I first found it years ago in a Taste Of Home magazine. My family loves this, especially when I use it as a complement to my chili."

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