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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
Recommended
35 Tried-and-True 13×9 Casseroles
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  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    15 servings

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

  • 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.



Test Kitchen tips
  • Add more flavor by stirring in orange zest.
  • Cornbread went stale? Don't worry! You can crumble it up to use as breadcrumbs or cube it to make stuffing.
  • Try our other takes on cornbread.
    • 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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