- 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'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."
"Absolutely wonderful flavor. I added a small handful of chopped pickled jalapenos and some cheddar cheese for a little kick. Will definitely be making this one again!"
"Excellent as is!!"
"Just made this recipe this morning exactly as written. I cut the recipe in half and made 6 large muffins as someone else had done as it's just 2 of us. Baked for 18 minutes and they came out great. Yummy!"
"I made this to go with Easter ham dinner. Everyone enjoyed it but mine was very dense. Not light and fluffy like some have stated. Still very enjoyable and moist the next day."
"Dlboylan as long as you use a cup for cup replacement, it should turn out fine."
"Would it be alright to replace the AP Flour with a Gluten-Free Flour Blend? Will it still produce desired results?"
"I'm from the south and don't put any sugar in cornbread. So I made it without and it was really good. My mother always used some hot bacon grease in hers"
"Yum. I cut back a little on the sugar and it was still plenty sweet."