- 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
"This is my youngest son's favorite corn bread. It's so fluffy and light. Honey butter is good on this bread."
"Should have read other reviews before making it. Seemed like a version Jiffy cake mix..very similar."
"I made this recipe tonight.It was devine!!I couldn't believe how moist it was, just delicious!I have to say it was a bit sweet, I will try with 1/2 cup sugar next time.Overall amazing!!!!Its a keeper!"
"Excellent corn bread! Very moist. You do have to dirty a lot of dishes, though."
"Deleted all other cornbread recipes."
"Great Recipe always a dinner winner"
"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"
"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."
"I've been making this recipe for well over 15 years. We love it! It's on the sweet side. I've tried decreasing the sugar for my husband, but I think he just prefers my skillet cornbread like his mom makes. I've tried other recipes, but I always return to this one for the rest of my family. Yum!"
"Very tasty! I made this to accompany a large batch of chili for casual gathering. They gobbled it up and asked for the recipe. I served it with honey on the side...yum! I think it was enjoyed so much because it is a bit different than the typical corn bread. I did decrease the sugar to 2/3 cup as suggested by others, but that was the only recipe change."