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

Allrecipes Member

Recipe Summary test

15 mins
25 mins
40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

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

Reviews (1361)

Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
made this tonight to serve with ham and baked beans. delicious and moist. my family loved it. Read More