- 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
"Rebelwithout a clue I am also southern(Mississippi) and I always add a little sugar to my cornbread but I agree a cup of sugar is too much.And I guess it’s a matter of taste but I would never put syrup on my cornbread"
"Not even close"
"@ 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!!"
"Sorry, this is corn cake, not cornbread. Only fit as a desert--maybe."
"I cannot wait to try this... however, I would like to know what type of cornmeal this recipe calls for. There is corn flour - which I do not believe is the correct ingredient because it clearly doesn't say "corn flour." But there is also fine grind, medium grind and coarse grind - each of which will produce a completely different result. I'm a free-spirit when it comes to cooking, but baking requires a different approach. I'm astounded that 144 people have had wonderful results, while I'm still trying to figure out which type of cornmeal to use. I've read all the comments and have only seen one reference to grind - Priscilla saying coarse grind may have made it grittier. (Thank you, Priscilla!) So I'm thinking medium or fine - and leaning towards fine. Can anyone who has tried this weigh in? Thanks!"
"We all loved it; It had a wonderful flavor and great consistency very moist. I used a very coarse corn meal which I think I'll get a finer one next time but that's a small thing; it just made it a bit gritter than I would have liked didn't affect the flavor at all."
"Theeee best I've ever eaten!"
"Made this recipe with two changes...I used 1/4 cup of sugar and cooked it in an iron skillet. According to my husband, it was the best cornbread he had ever eaten. So moist and delicious. This will be my go to recipe from now on."
"I've used this recipe for years with rave reviews. Today I wanted to try making it in muffin pan so I appreciate the comments from those who have."