Buttery Corn Bread Recipe
- 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
- 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.
- 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.
Reviews for Buttery Corn Bread(55)
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The best ever ,not dry at all had company over they said it was the best they ever had some even did not like corn bread said it is always dry but all asked for recipe
Replace sugar with splenda
I wouldn't put sugar in. Especially that much!
There is nothing worse than cornbread that is so dry and crumbly, it falls apart. This recipe is nice and moist and sweet, there's no need to douse it in maple syrup.
Very easy and super tasty! This cornbread is really moist and makes a lot so I think that it would be great to take to a potluck.