Buttery Sweet Corn Bread

Happy Wednesday Friends! We’re half way through the week. I can see Friday just over the horizon! WoooHooo! I finally got Christmas all down and I’m busy working on all kinds of fun things for Norine’s Nest! I’m hoping to be able to share with all of you very soon. (Fingers crossed!)

Today however, I’m sharing my recipe for Buttery Sweet Corn Bread! Last week I had one of my sweet Instagram friends ask about my cornbread recipe. I promised her I would post it this week.  (Shout out to Ms. Melissa! I love ya girl!)  I love, love, love it when I receive requests for recipes! It makes me so happy!! 🙂

During the winter I love a batch of warm corn bread with the winter soup recipes I’m making. (I’m totally rocking out to Marvin Gaye right now. Squirrel?!!! Allow me to spout out random topics!) 

Corn bread! Yes, I’m talking about Corn Bread! I found this recipe for buttery corn bread when I subscribed to “Taste of Home” magazine. About 16 years ago! Wow! Anyway, I tweaked it here and there, and it’s been my very favorite cornbread recipe ever since! I don’t even buy boxed corn bread mixes. This is recipe is just too easy and delicious.

In a mixing bowl cream together your butter and sugar. Add in the eggs, milk, and buttermilk.

Add in the flour, cornmeal, baking powder, and salt. Whip out your superwoman muscles! I know you have them. Whip it all together till blended. You’ll still have some lumps and that’s okay. Well…YOU won’t, but your batter will. (Unless you’re like me then you’re just a cobblestone highway in Europe! Sigh!) 

Pour the corn bread batter into a greased 9 x 13 baking pan.

Now I’m going to pause here for just a minute. If there are just two of you, and you don’t want this giant pan of corn bread, you can cut the recipe in half. For the eggs cut the recipe down to two eggs instead of three. I find trying to use half of a whole raw egg rather difficult.

I have spoken with the chickens of the world and asked them if they could lay just half an egg? The response wasn’t pretty! Similar I imagine to asking a woman in labor to stop half way through the process. So, for everyone’s safety… let’s just take it down to two eggs. I know you can crack the egg and whip it and divide it. However, then you’re left with the guilt of throwing away half an egg. We don’t have time for any more guilt. We’re women we have all the guilt we can handle! Two eggs will be fine and actually will make the corn bread even more fluffy and delicious.

For the remaining ingredients cut them in half and then use a 8 x 8 greased baking pan. It turns out perfectly!

Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean.

Cut into squares and serve warm with butter and honey! YUM!!!

This moist sweet crumbly corn bread is so light and fluffy you almost need a fork to eat it!

It goes perfectly with chili, taco soup, or corn chowder, just to name a few! Plus it’s great with BBQ! We don’t want to put corn bread in a closet only to be taken out during the winter months. It’s a staple in the South, and one we could do with year round!

I do want to stress that this is a “sweet” corn bread. That’s probably why we love it so much! I know everyone has different preferences when it comes to corn breads. It’s kind of like BBQ techniques!  Some love it with spicy peppers and corn, others prefer a more dense dryer corn bread.

If you’re a fan of sweet corn bread like we are, I hope you’ll give this one a try! I know you’ll love it. I used to have a wonderful chili and corn bread dumpling recipe. Doesn’t that sound good? I’m going to go search for it!

In the mean time I’m sharing this yummy moist corn bread recipe over at the Weekend Pot Luck Link Party!  You can click right HERE to find it and other amazing recipes from my blogging buddies!

Thanks for popping by! The printable is below! Have a fantastic day! Come back soon…

 

 

 

 

 

 

 

 

Buttery Sweet Corn Bread
Buttery Sweet Corn Bread
Norine Rogers

A sweet buttery moist corn bread that is perfect with soups, salads, and BBQ. Sure to be a family favorite!


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup milk
  • 2/3 cup buttermilk
  • 2 1/3 cups all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt

  1. In a mixing bowl, cream together butter and sugar. Add in eggs, buttermilk, and milk. Mix till well blended.
  2. Add flour, cornmeal, baking powder, and salt. Mix until all ingredients are well blended and combined.
  3. Pour into a greased 9 x 13 inch baking pan. Bake at 400° oven for 22-27 minutes or until a toothpick inserted near the center comes out clean.
  4. Cut into squares; serve warm with butter and honey.

Please note you can cut this recipe in half by using an 8 x 8 inch greased baking dish and using only 2 eggs instead of three. All other ingredients are cut in half.

Prep Time: 10 minutes - Cook Time: 27 minutes ; Yield: 12-15 servings
Serving Size: 1 square
http://www.norinesnest.com/buttery-sweet-corn-bread/

 

 

 

 

 

 

21 COMMENTS

  1. Carrie | 11th Jan 17

    I am always looking for a greaf cornbread recipe. Sure, the blue box is easy when you’re baking in a jiffy (get it, ahah) but home made is so much better. thanks!!

    • norine@norinesnest.com | 12th Jan 17

      I agree Carrie! (Loved the pun!) This really goes together quickly and is so yummy! 😉 Thanks for stopping by!

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  4. Angelia Huntley | 4th Mar 17

    The only thing two things I would adjust next time is the temp will drop it down a little maybe to 375. My oven I think cooked to fast and reduce the amount of baking soda other than that I thought the recipe was good and will be delicious with my pinto beans. I will make again super recipe

    • norine@norinesnest.com | 4th Mar 17

      Hi Angelia! Thanks so much for the feedback! I always have to adjust my oven temp because my oven tends to cook 25° hotter than the actual temp on the dial. Once I made that adjustment everything turns out perfectly. I’ll try reducing the baking soda in mine next time to see how I like it. Thanks for the tips! So glad you enjoyed the recipe and I have no doubt it will be delicious with your pinto beans! 😉 Thanks for stopping by!!

  5. Robin Berkan | 12th Mar 17

    This sounds so yummy, I am very eager to try it. If I don’t have buttermilk, should I do the “make buttermilk w/ milk and vinegar” or just use plain milk?

    • norine@norinesnest.com | 12th Mar 17

      Hi Robin! Thank so much for dropping by. If you don’t have buttermilk I would do the substitution. Buttermilk tends to make cupcakes, biscuits, etc. moist. So I would do the milk/vinegar substitute just to be safe. 😉 Let me know how you like the recipe. It is by far my favorite corn bread recipe! 🙂

  6. Jen | 19th Apr 17

    This looks great! I’m wondering if it can be baked as muffins?

    • norine@norinesnest.com | 20th Apr 17

      Hi Jen!
      Yes they can be made as muffins. Just be sure to grease your muffin tins well. I think you would reduce your bake time to 18-20 minutes also. Thanks for stopping by and I hope I was able to help you out! Enjoy! ~Norine

  7. Jessica | 20th Apr 17

    Question: I have self rising flour. Will that work?

    • norine@norinesnest.com | 20th Apr 17

      Hi Jessica!
      Self-rising flour is all-purpose flour with salt and baking powder added into the flour. It can be kind of tricky to figure out the balance because the recipe calls for baking powder as a leavening agent it could cause your cornbread not to rise properly. If it were me I’d use regular all-purpose flour and not risk the potential “flop”. I’d be so sad if it didn’t turn out. Sorry. I know that probably isn’t the answer you were looking for. Thanks for your great question though…and thanks for stopping by my Nest! ~ Norine

  8. Gina | 4th May 17

    I’m confused. Somebody made a comment (Angelia)about reducing the amount of baking soda, but I don’t see no mention of soda in the recipe. Was that comment should have been about baking powder or should soda be added to the recipe –and if so, how much? I do know that buttermilk does well with soda so that’s why I ask.
    Thanks!

    • norine@norinesnest.com | 5th May 17

      Hi Gina!
      Sorry it has taken me so long to get back to you. My server was down yesterday and I was locked out of my own website! Arrrrgh!!! So frustrating. It was a typo on her part. There is no baking soda in this recipe only baking powder. I personally wouldn’t reduce the amount at all. This is meant to be a really light and moist corn bread. Reducing the baking powder would make it more dense and heavy. That is just my personal opinion and we all have different “tastes”. Thanks for checking with me. Sorry for the confusion. Hope this helps. Have a wonderful weekend! Thanks for visiting my Nest.
      ~ Norine

  9. Haley | 11th May 17

    Can I substitute milk for original almond milk?

    • norine@norinesnest.com | 11th May 17

      Hi Haley! Yes you I’m sure you could. It may make the dough a little thicker because almond milk tends to do that… so you may want to add a Tablespoon of water to your almond milk. Remember it could change the taste slightly too. 😉 Thanks for stopping by my Nest! Enjoy and have a GREAT week!
      ~Norine

  10. Yvonne | 13th Aug 17

    Fantastic!!!! Second time in a week. Made it just as you said. Thank you

    • norine@norinesnest.com | 14th Aug 17

      Hi Yvonne! Thank You SO much for sharing with me! It’s my favorite corn bread recipe. I always love to hear that a recipe we love here at this Nest is becoming a favorite at another Nest! 😉 You made my day! Have a great week!
      Happy Nesting ~
      Norine

  11. Adrianne | 3rd Sep 17

    Hi Norine! I was just curious abt the corn meal used… Is it fine or course corn meal? I can’t wait to try this recipe. Also, would I be able to add corn? Just for some added texture. Thanx so much!

    • norine@norinesnest.com | 3rd Sep 17

      Hi Adrianne! The corn meal I use is fine grind for breads. I think it would be okay to add corn as long as you drain it really well. Thanks for reaching out to me. I always love to hear from my “Nest” friends. 😉 You’ll love this corn bread.
      Have a Great Week!
      Norine

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