Show Subscription Form




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

Buttery Corn Bread Recipe

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
   (114)
RATING DISTRIBUTION
5 Star
 (108)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

MY REVIEW
Reviewed Jan. 29, 2015

"My go-to cornbread recipe! LOVE IT!"

Loading Image