Buttery Corn Bread

Name: Buttery Corn Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: ⅔ cup butter or margarine, softened; 1 cup sugar; 3 large eggs eggs; 1 ⅔ cups milk; 2 ⅓ cups all-purpose flour; 1 cup cornmeal; 4 ½ teaspoons baking powder; 1 teaspoon salt

Rating: 5 stars

1,361 Reviews

I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California

By Allrecipes Member

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Recipe Summary test

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

⅔ cup butter or margarine, softened
1 cup sugar
3 large eggs eggs
1 ⅔ cups milk
2 ⅓ cups all-purpose flour
1 cup cornmeal
4 ½ teaspoons baking powder
1 teaspoon salt

Directions

Step 1
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

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Step 2
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Nutrition Facts

Per Serving:

322 calories; protein 6.1g; carbohydrates 46.5g; fat 12.6g; cholesterol 76.3mg; sodium 482mg. Full Nutrition

Reviews (1361)

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WLDFLOUR

08/20/2007

This cornbread is excellent. The only thing I think is that it needs less flour and more corn meal. I would definitely use this again. Thanks for a really good, from basically scratch corn bread. Read More

Helpful

(222)

deanne

04/28/2007

This corn bread is AMAZING. I followed the recipe to the letter, and I would not change a thing. It is delicious and has a wonderful texture. Without a doubt the best corn bread I have ever tasted. I have found my new favorite corn bread recipe. Thank you for sharing! Read More

Helpful

(160)

AtHomeMom

03/28/2007

This was my first time making cornbread and I have to tell ya, it was GREAT! and incredibly moist (for cornbread). My family loved it. The next time I would probably add a bit more sugar but it tasted really good the way it is. BTW, I noticed that when a cake recipe calls for "vegetable oil" it tends to come out very dry; so I would recommend to stick with butter or margarine:) Read More

Helpful

(156)

Jaime Beas

03/13/2007

This recipe is amazing! Best Cornbread ever! I added some honey to the final batter and it came out perfect. No need to put any butter or dressing on this cornbread, it is delicious and moist exactly how it is! Perfect accompaniment to any stew, soup, or chili! Will definitly make this cornbread again! Read More

Helpful

(117)

~TxCin~ILove2Ck

10/22/2008

UPDATE: I made muffins with this. My husband doesn't really like cornbread and he ate a whole muffin plus said he really really liked this cornbread, something he's never said about any cornbread before. He loved the light non gritty non grainy texture. I did use the mixer to do this up quickly. original review: DELICIOUS!!! This is my new favorite cornbread. I LOVE this cornbread!This was moist, rich tasting, lighter than most cornbreads, nice corn grain texture but sort of cake-like as it wasn't heavy or dense or too gritty. This was so delicious, even cold and without butter, this cornbread is exceptionally good! This made a large pan full and the bread rose really high and was perfect for splitting open, in fact, the pieces were so tall, it needed to be split to be eaten. Thanks Nicole, this is wonderfully sweet cornbread cake. MMMmmmmmm.... Read More

Helpful

(100)

caelers

02/24/2007

This recipe is FANTASTIC. It was really quick and easy. I added a generous squirt of honey and cooked it in a 9 inch cake pan for about 35-40 minutes. The top got very golden brown which gave it a really great crunch and the inside was soft and sweet. I absolutely recommend it! Read More

Helpful

(86)

Julie M

03/31/2007

The best cornbread I've ever eaten! Made it with soymilk (lactose intolerant) and it turned out perfectly. The family couldn't stop eating it! Read More

Helpful

(45)

JHAUTAU

06/26/2008

This was the best cornbread that I have ever made or tasted! It was moist and sweet and easy to prepare. I will be making this again and again. I shared this with some friends, who all agreed that it is excellent. Read More

Helpful

(39)

kellygirl82

09/02/2007

made this tonight to serve with ham and baked beans. delicious and moist. my family loved it. Read More

Helpful

(27)

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All Reviews for Buttery Corn Bread

- of Reviews

Buttery Corn Bread

Servings Per Recipe: 12
Calories: 321.6

% Daily Value *

protein: 12 %

carbohydrates: 15 %

dietary fiber: 4 %

soluble fiber:

insoluble fiber:

sugars:

other carbs:

fat: 19 %

saturated fat: 37 %

mono fat:

poly fat:

cholesterol: 25 %

water:

ash:

vitamin a iu: 9 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 16 %

vitamin b6: 3 %

vitamin b12: 6 %

vitamin c:

vitamin d iu: 7 %

vitamin d mcg:

vitamin e alpha equivalents:

vitamin e iu: 2 %

vitamin e mg:

folate: 19 %

vitamin k: 1 %

pantothenic acid: 5 %

boron:

calcium: 15 %

chromium:

copper: 3 %

fluoride:

iron: 11 %

magnesium: 4 %

manganese: 10 %

phosphorus: 13 %

potassium: 3 %

selenium: 21 %

sodium: 20 %

zinc: 4 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

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arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid fat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

thiamin: 20 %

riboflavin: 17 %

trans fatty acid:

exchange other carbs:

monosaccharides:

disaccharides:

biotin: 1 %

iodine: 10 %

molybdenum: 4 %

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

pyramid meat:

exchange meat:

pyramid milk:

exchange milk:

pyramid bread:

exchange starch:

phytosterols:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Buttery Corn Bread

1 of 1361

All Reviews

WLDFLOUR

08/20/2007

This cornbread is excellent. The only thing I think is that it needs less flour and more corn meal. I would definitely use this again. Thanks for a really good, from basically scratch corn bread.

Helpful

(222)

deanne

04/28/2007

Helpful

(160)

AtHomeMom

03/28/2007

Helpful

(156)

Jaime Beas

03/13/2007