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.
Hey I was wondering if the cream in the ingredients is heavy cream
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
@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
Thanks Zack for explaining that! You’re awesome and a great baker I can tell!!
~Norine
There is no other cornbread recipe for me now. This is it.
Just made this for my family tonight. It was a huge hit! Thank you so much! It is the beginning of many more recipes that I will use of yours. Blessings 🙂
Hi Jessica!
I’m so glad your family enjoyed this corn bread recipe. It’s a favorite with my kids too…both big and little. Thank you so much for stopping by and I hope to see you again soon! Many blessings to you and your family.
Happy Nesting!
~Norine
This is the corn bread recipe that sets the standard. I have made it several times. I have tried to substitute ingredients to make it “healthier” or easier but it’s not the same. It’s THIS recipe or don’t bother.
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.
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
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
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
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!!
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
Mine was dry and crumbly, any suggestions, I went back and looked at recipe and followed the directions and I never over bake,
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
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.
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