- 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
- 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 forButtery Corn Bread
"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."
"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."
"This is not cornbread. Not by a long shot. Rename this as something like maybe, "corn cake" and I'd rate it much higher."
"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."
"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 butter1/4 Cup sugar1 large egg 1 egg white3/8 Cup plus 1 Tbsp. milk1/2 Cup plus 1 Tbsp. gluten-free flour1/4 Cup cornmeal1 1/2 tsp. baking powder1/4 tsp. salt"
"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."
"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!!"