- 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
"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."