Buttery Sweet Corn Bread

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 400Β° 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

Buttery Sweet Corn Bread

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 400Β° 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: 315 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 76mg Sodium: 499mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 6g

 

 

 

 

 

48 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! πŸ˜‰ 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 25Β° 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! πŸ˜‰ 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. πŸ˜‰ Let me know how you like the recipe. It is by far my favorite corn bread recipe! πŸ™‚

  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. πŸ˜‰ 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! πŸ˜‰ 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. πŸ˜‰ You’ll love this corn bread.
      Have a Great Week!
      Norine

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  13. Catherine Wright | 25th Oct 17

    Hi! Can I make this ahead or is it best to make day of?

    • norine@norinesnest.com | 25th Oct 17

      Hi Catherine!

      You can make it ahead of time…BUT it won’t be as good as the day of. As it sits over night it becomes more firm and less “melt in your mouth”. It’s still really good, it’s just not as good as when you make it fresh. It will reheat in the microwave wonderfully…but again it just doesn’t have the same texture as it does when it is fresh out of the oven. Hope this helps you out. Thanks for visiting my Nest! Have a Great Week!
      ~Norine

  14. Kim | 30th Nov 17

    I’ve been looking for a good cornbread recipe. I dropped the temperature to 375 as well. It came out amazing!! Thank you.

    • norine@norinesnest.com | 1st Dec 17

      Hi Kim!
      Thank you so much for sharing with me. I do love this corn bread recipe. So glad you like it too!
      Have a GREAT week!
      ~Norine

  15. Marti | 19th Dec 17

    Sounds amazing, I’m going to make this to go with Bean soup, tomorrow night. I can’t wait to try it. Thanks for sharing ❀

    • norine@norinesnest.com | 19th Dec 17

      Hi Marti!
      Bean soup sounds amazing. Especially this time of year. The corn bread will go perfectly with it. I can’t wait to hear how you like it! We may have to swap recipes…bean soup for corn bread. πŸ˜‰ Thanks so much for stopping by and sharing with me. Enjoy that soup…it sounds delicious!
      Happy Nesting and a Merry Christmas!
      ~Norine

  16. Should my cornmeal be self-rising or plain this recipe | 30th Dec 17

    This recipe sounds great but should I use self-rising cornmeal or regular cornmeal I want to get it right the first time thank you

    • norine@norinesnest.com | 30th Dec 17

      Regular Cornmeal is perfect for this recipe. Thanks so much for stopping by my Nest. I hope you have a wonderful New Year.
      Happy Nesting!
      ~Norine

  17. Heidi | 30th Dec 17

    Hi! Thoughts on adding canned corn to this recipe?

    • norine@norinesnest.com | 30th Dec 17

      Hi Heidi…
      I think it would work great as long as you drain it really well! This is already a very moist corn bread and you don’t want it mushy. πŸ˜‰
      Thanks for stopping by and I hope you have a FANTASTIC New Year!
      Happy Nesting!
      Norine

  18. Kesha | 28th Jan 18

    The best recipe for homemade sweet cornbread!

    • norine@norinesnest.com | 29th Jan 18

      Hi Kesha!
      Thanks! I’m so glad you liked it. I love this corn bread recipe. Give me some butter and honey and we are good to go! πŸ˜‰ Thanks for stopping by and visiting with me. Hope you have a GREAT week!
      Happy Nesting!
      ~ Norine

  19. Connie Perry | 22nd Jun 18

    I made this tonight to go with beans and tators and omg it was so good this is for sure a keeper recipe for me, the only thing I did different was add less sugar (3/4 cup) and it was BETTER then Jiffy!

    • norine@norinesnest.com | 22nd Jun 18

      Hi Connie!
      Your dinner sounds amazingly delicious! I’m so happy you liked this corn bread recipe. I made it just a few weeks ago in my cast iron skillet and the clan over here gobbled it up fast! Thanks so much for stopping by and sharing. I sure appreciate it and it always makes my day to hear that someone loved one of my recipes. Hope you have a great weekend.
      Happy Nesting!
      ~Norine

  20. Karree | 2nd Aug 18

    Ms. Norine,

    Let me just say that this has got to be the best cornbread, ever! I made it for breakfast this morning and my family loves it. I’m eating a piece right now. You’ve done wonderful thing, Ms. Norine!! Thank you.

    • norine@norinesnest.com | 3rd Aug 18

      Hi Karree!
      Thank you so much! You made my day. I have a smile on my face from ear to ear. I so appreciate you taking the time to share with me. I hope that corn bread makes a regular appearance at your table.

      Happy Nesting!
      ~Norine

  21. Kera | 6th Dec 18

    What would the ratio of vinegar or lemon juice be to make buttermilk for this recipe? Excited to try it. I have a go to but have been looking for something new.

    • norine@norinesnest.com | 7th Dec 18

      Hi Kera!
      For every cup of milk you add 1 Tablespoon of Vinegar or Lemon Juice. It works perfectly as a substitute for buttermilk. Stir it in and allow it to sit for a couple of minutes then add in to your recipe. You will love this corn bread recipe. I have never had a better piece of corn bread in my life.
      Enjoy! Thanks so much for stopping by and visiting with me. Let me know how you like the corn bread.
      Happy Nesting!
      Norine

  22. Kim | 10th Dec 18

    Mine was dry and crumbly, any suggestions, I went back and looked at recipe and followed the directions and I never over bake,

    • norine@norinesnest.com | 11th Dec 18

      Hi Kim!
      First I’m so sorry yours turned out dry?!!! I’ve never had that happen with this recipe. It is a bit crumbly, but usually because it’s so moist…hmmmm…I’m wondering if it is an altitude issue? Maybe try adding a little extra buttermilk next time? That’s what I would do. I’m sure you didn’t over bake. I was having an issue with this once and it turned out my oven was cooking about 15 degrees hotter than it should be? I started dropping my oven temp by 25 degrees and didn’t have the issue any more? Just throwing things out there. I’m always sad to hear that a recipe of mine didn’t turn out. I take great pride in my recipes so I hate hearing this. Let me know if there is anything else I can do. So sorry.
      ~Norine

  23. Kristen | 28th Dec 18

    Can this be made in a cast iron skillet… if so what adjustments, if any, need to be made. I’ve made this recipe a bunch of times, it’s always a hit. Super yummy and moist!!

    • norine@norinesnest.com | 31st Dec 18

      Hi Kristen!
      Sorry I’ve been off for a few days and just getting back to work. I have made this recipe several times in a cast iron skillet. The only adjustment I made was to really watch my cook time. Obviously the cast iron is going to heat up and HOLD the heat longer than a glass baking dish. I set my timer for 30 minutes and then check it…just to be sure. Also, it will depend on the size cast iron skillet you use. I think I use an 18 inch.
      Hope this helps! Again sorry for the delayed response. I hope you have a wonderful New Year and thanks SO much for stopping by.
      Happy Nesting!
      Norine

  24. Danielle | 8th Mar 19

    Mrs.Norine, I HAD to leave a comment about how much we loved this cornbread!! I’m on the young side (39) but I’m an old soul in the kitchen. I love my cast iron and cook old fashioned southern meals. My husband however, has a different palate and loves Jiffy…..YUCK! I’ve always bought it and cooked it for him, but I made the real stuff for myself and the children. Well, a few months ago, I bought a few boxes and found bugs in them, fresh from the store! I refuse to ever buy them again!! Your recipe came along at the perfect time! My household LOVES this cornbread (even my hubby) lol I look forward to trying more of your food! Thank you from our home to yours!
    The Stephenses

    • norine@norinesnest.com | 12th Mar 19

      Hi Danielle!
      Thank You SO much for taking the time to leave this awesome comment! It made my day! Truly! I love your description of yourself…young but an “old soul” in the kitchen. The world needs more “old souls” in the kitchen. I’m with you on the Jiffy mix! 100%. I’m glad this recipe made a convert out of your husband to homemade cornbread. Hooray!!! (Oh this makes me happy.) I look forward to sharing more meals at the dinner table of your wonderful family!
      Have a Fantastic week and keep cooking! Your building memories and traditions!
      Happy Nesting!
      ~Norine

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  26. Joan Maxwell | 30th Aug 19

    I love this recipe. I have been making it for a few years. Recently I had to go gluten free, so I substituted 1 to 1 flour and added a little extra baking powder. I put my cast iron pan in the oven to heat while I am making the batter, then add a dollop of butter to the pan, pour in the batter and add more melted butter to the top. SOOOO yummy.

    • norine@norinesnest.com | 30th Aug 19

      Hi Joan!
      What a great substitution for those who are gluten free! Thanks so much for sharing with everyone! That is awesome! The extra butter on top…OH MY!
      Thank you for taking the time to stop by to visit with us. Hope you have a GREAT weekend.
      Happy Nesting!
      Norine

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