Rating: 4.68 stars
192 Ratings
  • 5 star values: 146
  • 4 star values: 33
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1

The yummiest sweet corn bread ever! I make it into muffins and they never last long!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.

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  • Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.

  • Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Cook's Note:

You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.

Nutrition Facts

227 calories; protein 4.6g; carbohydrates 31.1g; fat 9.5g; cholesterol 53.8mg; sodium 257.9mg. Full Nutrition
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