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

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Yield: 12-15 servings

Serving Size: 1 square

Buttery Sweet Corn Bread

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.









  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! 🙂

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