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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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5 104
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
   (120)
RATING DISTRIBUTION
5 Star
 (108)
4 Star
 (5)
3 Star
 (1)
2 Star
 (2)
1 Star
 (4)
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MY REVIEW
Reviewed May. 25, 2015

"I used half the sugar so it wasn't overly sweet for me, but it's corn meal / white flour ratio is off I think. It tasted more like a yellow cake than corn bread to me. Not great as a corn bread."

MY REVIEW
Reviewed May. 4, 2015

"This is not cornbread, it's cake with corn meal. I can't give it a rating as cornbread and as far as it being a good cake, well I didn't care for that either so I will have to rate it one star for cake and no stars for cornbread."

MY REVIEW
Reviewed May. 2, 2015

"Pretty good. I followed recommendations to use melted butter, cut the sugar, & used buttermilk. I also made it 50/50, flour to cornmeal & soaked the cornmeal to eliminate any gritty taste. One thing I usually do to up the flavor is to add pureed corn, but I didn't have time. Next time!"

MY REVIEW
Reviewed Apr. 28, 2015

"Way to much sugar for me. This is more like cake. Just needs strawberries and whipped cream."

MY REVIEW
Reviewed Apr. 27, 2015

"This isn't cornbread. It's corn meal cake."

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