Buttery Sweet Corn Bread
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!
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 halfway 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 an 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
- Cranberry Eggnog Bread with Vanilla Glaze
- Traditional Fry Bread
- Traditional Irish Soda Bread
- Baking Powder Biscuits
- Sour Cream Banana Nut Bread
- Homemade Pan Dinner Rolls
- No knead cranberry bread from The Joyous Apron
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!
Buttery Sweet Corn Bread
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
- In a mixing bowl, cream together butter and sugar. Add in eggs, buttermilk, and milk. Mix till well blended.
- Add flour, cornmeal, baking powder, and salt. Mix until all ingredients are well blended and combined.
- 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.
- Cut into squares; serve warm with butter and honey.
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.
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
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!
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
The best recipe for homemade sweet cornbread!
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! 😉 Thanks for stopping by and visiting with me. Hope you have a GREAT week!
Happy Nesting!
~ Norine
Hi! Thoughts on adding canned corn to this recipe?
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. 😉
Thanks for stopping by and I hope you have a FANTASTIC New Year!
Happy Nesting!
Norine
@[email protected], I added kernels to mine comes out fabulous but definitely drain it. next time I’m going to add some small pieces of chopped jalapeños
Hi Darren!
Your additions sound amazing! Thanks for sharing.
Happy Nesting!
Norine
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
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
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 ❤
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. 😉 Thanks so much for stopping by and sharing with me. Enjoy that soup…it sounds delicious!
Happy Nesting and a Merry Christmas!
~Norine
I’ve been looking for a good cornbread recipe. I dropped the temperature to 375 as well. It came out amazing!! Thank you.
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
Hi! Can I make this ahead or is it best to make day of?
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
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!
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. 😉 You’ll love this corn bread.
Have a Great Week!
Norine