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Buttery Cornbread

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    15 servings


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 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, 5-7 minutes. 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.

Cornbread Recipe Tips

How do you keep cornbread from falling apart?

Too much flour may be the culprit where crumbly cornbread is concerned. An excess of cornmeal can also cause cornbread to fall apart, so adjust these ingredients a bit in your go-to recipe. You can also try our kitchen-tested cornbread recipes for no-fail results.

How do you soften hard cornbread?

To soften a hard piece of cornbread, wrap it in a paper towel and microwave it at 20-second intervals, being careful not to overheat it and dry it out more. To moisten an entire loaf of cornbread, set it on a baking sheet and cover it with foil. Reheat at 350º for 10 to 15 minutes. You can also use stale cornbread to make breadcrumbs or cornbread stuffing.

How can you tell cornbread is done?

To test if your cornbread is done, insert a toothpick into the center. If it comes out clean, it's done!

Research contributed by Mark Hagen, Taste of Home Executive Editor
Nutrition Facts
1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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Average Rating:
  • Gina
    Mar 22, 2021

    I just made this and had a small piece of it and it is very good. It came out a little bit dry,but that could be my fault,as I have never made any kind of corn bread,and had it in the oven a little longer,because my toothpick came out wet. Will I make this again? Absolutely! I also creamed the butter /sugar for exactly 7 minutes, until it was a nice pale yellow color.

  • jmgoslin
    Feb 14, 2021

    Best corn bread ever! Love the simple ingredient list. We like them as muffins.

  • carolyn
    Feb 4, 2021

    To much flour, not enough cornmeal.

  • Michael
    Dec 9, 2020

    I like this recipe, easy to make and tasty. I made a few changes: used Pamala's gluten Free baking flour; instead of sugar I used ½ cup monk fruit sweetener; and cut the butter to ½ cup. It baked up really nice. I think I will put some corn kernels in next time.

  • wendymayer
    Sep 21, 2020

    This is delicious corn bread. I don’t care what you want to call it. Thanks Nicole.

  • rujerro
    Aug 28, 2020

    The buttery flavor and soft crumb is wonderful. I always cut the sugar by half (or more) since my diet can't tolerate all of that. But give this a try!

  • deb9962
    Apr 27, 2020

    Love this cornbread! best recipe I've found!! Been using it for awhile..

  • Lo
    Apr 11, 2020

    Love this cornbread. Followed recipe, added just a little more milk because I thought the batter was a bit thick

  • BradleyMac
    Mar 19, 2020

    Very good. I switch between this recipe

  • Bonnie
    Feb 13, 2020

    Can this be made with sugar substitute