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.
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…
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.
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