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Buttery Sweet Corn Bread

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A slice of delicious corn bread with a piece of butter on top

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Today I’m sharing my recipe for Buttery Sweet Corn Bread! A moist tender quick bread that goes perfectly with your favorite chili or bowl of soup!

Corn bread! I found this recipe for buttery corn bread when I subscribed to “Taste of Home” magazine. About 16 years ago! Wow!

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.

How To Make Buttery Sweet Corn Bread

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! If you have a crowd, leave the recipe as is.

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!

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

Norines Photo and signature

 

Yield: 12-15 servings

Buttery Sweet Corn Bread

Slice of Corn bread with butter on a plate

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

Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes

Ingredients

  • 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

Instructions

  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.

Notes

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.

Nutrition Information:

Yield:

12-15

Serving Size:

1 square

Amount Per Serving: Calories: 315Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 499mgCarbohydrates: 45gFiber: 1gSugar: 17gProtein: 6g

 

 

 

 

 

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Nancy

Thursday 25th of February 2021

Can you use a 10 size cast iron skillet instead of a 9x13 pan?

norine@norinesnest.com

Friday 26th of February 2021

Hi Nancy! Yes you can! I do this often. I line my skillet with parchment paper, but you don't have to. My kids love this recipe made in a cast iron skillet. Enjoy! Norine

Jo Ann Livecchia

Sunday 21st of February 2021

I love this recipe!! My family’s favorite!! So easy!!

norine@norinesnest.com

Monday 22nd of February 2021

Hi JoAnn! Thanks! My family loves this corn bread recipe too! Hope you have a great week and stop back by again soon! Happy Nesting! Norine

Michelle

Sunday 24th of January 2021

Can this be made without the buttermilk? And what if all I have is the self-rising flour and cornmeal? Stores near me are closed already.

norine@norinesnest.com

Monday 25th of January 2021

Hi Michelle! I know I'm a little late answering this...sorry! You can substitute milk with vinegar for the buttermilk. 1 Tablespoon vinegar to 1 cup of milk. You can substitute self-rising flour instead, but you need to reduce the baking powder to just 3 teaspoons, because each cup of self-rising flour has 1/2 teaspoon of baking powder in it.

Hope this helps a little...even if I am late. Norine

Debbie

Thursday 29th of October 2020

Was a nice moist cake but it was a little more dense than I prefer. Any idea how I can make it lighter?

norine@norinesnest.com

Tuesday 3rd of November 2020

Hi Debbie! There are several things you could do to make this lighter. Right off the bat I would substitute half the buttermilk for regular milk. Buttermilk tends to make a heavier and moister cake than just regular milk. Second would be to add a tad more baking soda and/or baking powder. Another suggestion is to whip the batter a little longer to create more air in the batter, which would also create a lighter batter and cake. Hope these tips help. Thanks for stopping by. Have a great week. Happy Nesting, Norine

Toni

Monday 22nd of June 2020

Hey I was wondering if the cream in the ingredients is heavy cream

Zachary

Monday 20th of July 2020

@Toni, The cream that is being referenced in Step 1, is not an actual type of liquid cream. Cream in that context refers to a technique. To "cream" is when you mix butter and sugar together until it resembles a fluffy light colored mixture. Creaming butter and sugar together allows you to have fluffy and light baked goods.

Cheers and happy baking! -Zack

norine@norinesnest.com

Tuesday 23rd of June 2020

Hi Toni! I'm a little confused? There is no cream in this recipe? There is buttermilk and regular milk, butter, but no cream. If you're referring to the milk you can use Vitamin D, 2% or 1%. They will all work. Hope this helps. I think you'll really enjoy this cornbread recipe. It's great! Thanks for stopping by! Norine

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