Buttery Corn Bread Recipe

5 159 178
Buttery Corn Bread Recipe
Buttery Corn Bread Recipe photo by Taste of Home
Publisher Photo

Buttery Corn Bread Recipe

Read Reviews
5 159 178
Publisher Photo
A friend gave me this recipe several years ago, and I think it's the best cornbread recipe I've tried. I love to serve the melt-in-your mouth bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large 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

Directions

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.
Originally published as Buttery Corn Bread in Taste of Home April/May 2001, p39

Nutritional Facts

1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.

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  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large 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
  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

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Reviews forButtery Corn Bread

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MY REVIEW
Jessie137 User ID: 1571306 287902
Reviewed May. 17, 2018

"I made this exact recipe and it was too grainy and falling apart and too sweet. It wasn't horrible but it's not great corn bread either."

MY REVIEW
1happyGigi User ID: 8544732 283996
Reviewed Feb. 20, 2018

"Great sweet corn bread recipe. I’ve made it twice sticking to original recipe. It does make a large amount so I froze a few pieces in freezer bags and used them during the rest of the week. You can defrost them or they reheat well in the microwave. Just a minute or less for a couple of pieces. This recipe is very much like the Krusteaz Honey Cornbread mix I usually buy. If you like sweet cornbread you’ll definitely want to try this."

MY REVIEW
Kelly User ID: 9426901 283964
Reviewed Feb. 19, 2018

"This is not cornbread. Not by a long shot. Rename this as something like maybe, "corn cake" and I'd rate it much higher."

MY REVIEW
Iris User ID: 9421725 283380
Reviewed Feb. 7, 2018

"Love this recipe. It's the best cornbread I have had. It's better than the one they sell at Whole Foods. Most of the cornbreads I have had are dry. This won is kind of sweet and you can cut down on the sugar. I also used skim milk."

MY REVIEW
Cheri Beck User ID: 174358 282818
Reviewed Jan. 28, 2018

"I made this recipe gluten free the other night, and it was very good! Even my wheat-eating husband said it was quite good, and had several pieces. I'm making it again tonight! Yes, the texture is much lighter and "fluffier" than traditional cornbread, but for someone allergic to wheat it was really nice to get a soft, light bread that I can eat!

If anyone is interested, I converted it by using my usual gluten-free flour and increasing the egg and baking powder a bit. I did cut it to a quarter-recipe for the two of us, and I baked it in a terra cotta bread dish which gave it a nice, crispy outside with a light, soft inside -- and as my husband noted, kept it warm at the table too! I used:
2 3/4 Tbsp. softened butter
1/4 Cup sugar
1 large egg 1 egg white
3/8 Cup plus 1 Tbsp. milk
1/2 Cup plus 1 Tbsp. gluten-free flour
1/4 Cup cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt"

MY REVIEW
dneesie User ID: 6719309 282649
Reviewed Jan. 25, 2018

"My significant other is in a Marine Corps League. He is in charge of their annual fundraiser which is a ham & bean (& cornbread) supper. Four years ago, we started making the cornbread for this event. Since we were to be serving masses, I searched for a traditional recipe that would make more than an 8x8 pan. I came across this and we got great reviews. The event has grown and several people have requested that we use the same recipe. I have not heard a single complaint. I just finished making 90 9x13 pans. And, by the way, it freezes well."

MY REVIEW
BradleyMac User ID: 7842607 282644
Reviewed Jan. 25, 2018

"Finally a Corn bread recipe that reminds me of the corn bread from John Henry's restaurant in Toronto in the 70's. Excellent."

MY REVIEW
Ann User ID: 8983127 282596
Reviewed Jan. 24, 2018

"I was born and raised in the South and we never put sugar in our cornbread. If you add sugar that makes it a corn cake not cornbread. If I want a cake I will use sugar if I want cornbread I don't put sugar in it. I think maybe Northern's are the ones that put sugar in it more than Southern's do."

MY REVIEW
ms11145 User ID: 1604521 282551
Reviewed Jan. 23, 2018

"With some changes, I gave it 4 stars. 1 cup of sugar? No way for me. I agree with another reviewer who said it was more cake than bread when using 1 cup of sugar. I used 1/4 cup of sugar. I also prefer the same ratio of flour to corn meal."

MY REVIEW
rebelwithoutaclue User ID: 4288906 282360
Reviewed Jan. 22, 2018

"Cindy I agree a cup of sugar is too much and leave the syrup in the pantry for [email protected] Margaret.cline---I have lived in the South all my life and this is cornbread. You hear all the time that Southerners don't add sugar to their cornbread, That is just one of those old saying that could not be farther from the truth. Over 90% of the folks that made an effort to make a comment also disagree with you. I know whick cornbread I want to eat and it is with sugar added. If you use self-rising cut back baking pwr to 1 tbl. @nancycooks59--On your first attempt use WHITE self-rising cornmeal. I did the first time 25 years ago and have never used anything else since. I use Stivers' Best from Southeastern Mills but any high quality product will do. Original cornmeal was white and yellow came along as a marketing gimmick. Not much difference in taste but you get a color additive with the yellow. Good luck and get started. Enjoy!!"

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