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Buttery Cornbread

Total Time

Prep: 15 min. Bake: 25 min.

Makes

15 servings

Updated: Dec. 03, 2022
A friend gave me this homemade cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
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Ingredients

  • 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

Directions

  1. 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.
  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.
Double Corn Corn Bread: Stir in 1-1/2 cups thawed frozen corn. Mexican Cheese Corn Bread: Stir in 1 cup shredded Mexican cheese blend. Jalapeno Cheese Corn Bread: Stir in 1 cup shredded cheddar cheese and 3 finely chopped seeded jalapeno peppers.

Nutrition Facts

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