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Buttery Sweet Corn Bread

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

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

Cornbread! 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 Cornbread

In a mixing bowl cream together your butter and sugar. Add in the eggs, milk, and buttermilk. Buttermilk makes everything tender, moist, and adds just a titch of tang!

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 cornbread batter into a greased 9 x 13 baking pan. If this is too much cornbread for your family, I share a few tips on how to reduce it in half below.

Reducing this recipe in half

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 cornbread, 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 cornbread 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.

Baking Sweet Buttery Cornbread

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 cornbread 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 cornbread 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” cornbread. I know everyone has strong cornbread opinions. However, we are fans of a sweet cornbread. That’s probably why we love this recipe so much!

Like I mentioned above…everyone has different preferences when it comes to cornbreads. It’s kind of like BBQ techniques! Some love it with spicy peppers and corn, others prefer a more dense savory corn bread.

Favorite Quick Bread Recipes

If you’re a fan of sweet cornbread 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 cornbread 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…

Happy Nesting!

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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James

Tuesday 30th of November 2021

I’m new to cooking and the 2 1/3 cups of flour was so confusing to me. I didn’t understand if it meant add 1/3 cups twice Or 2 cups and 1/3. I don’t mean to sound like slow it’s just foreign to me and I got soo lost!

norine@norinesnest.com

Wednesday 1st of December 2021

Hi James! You do not sound slow at all! If you're new to cooking it is so easy to get confused! Especially when it comes to measurements. Just so you know, recipes should always be written in exact measurements. So if the recipe states 1-1/3 cup that would mean 1 cup plus 1/3 cup. It's generally hyphenated to stop confusion, I may have forgotten to do that in this recipe. I'm sorry about that. Hope this helps a bit. I'll go fix that in this recipe. Hope the bread turned out okay and that you'll come back again soon. Norine

Mariah

Monday 29th of November 2021

Okay so this is my fist time making cornbread and let me just say…..this turned out AMAZING! I didn’t have corn meal, so I used almond flour instead. Nevertheless, it was delicious. Thank you!!!

norine@norinesnest.com

Wednesday 1st of December 2021

Hi Mariah! Wow! That's awesome that you used almond flour and it turned out good! That's such a helpful tip for others. Hope you have a great week and stop back by soon. Norine

Stacy

Sunday 24th of October 2021

Hello, I love this recipe, have used it a few times, I only make cornbread when I make chili. Anyways...i am diabetic and need to do low carb low sugar...can I substitute the flour for almond flour? And sub the sugar for a sugar substitute? I cube just has so many carbs, and I can't just have a bite haha

norine@norinesnest.com

Thursday 28th of October 2021

Hi Stacy! Oh that is so hard! I know! I have to be honest and tell you that I have never used Almond Flour with this recipe so I don't know how well it will respond to that change. As far as using a sugar substitute you should be fine making that change. It may slightly affect the taste, but I wouldn't think by much. My best advice is to try it. Try using the almond flour and the sugar substitute and go into it knowing it won't taste exactly like the original, but you may get it as close as possible. You just never know until you try it, and you may create the BEST low carb corn bread out there. Thanks for stopping by! Let me know how it goes. I'd love to hear back! Norine

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

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