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.
Can I use all buttermilk?
Hi Bev!
Yes you can. It may change the texture slightly, but you can use all buttermilk. Thanks for stopping by. Hope this helps.
Norine
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!
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
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!!!
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
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
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
Can you use a 10 size cast iron skillet instead of a 9×13 pan?
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
I love this recipe!! My family’s favorite!! So easy!!
Hi JoAnn!
Thanks! My family loves this corn bread recipe too! Hope you have a great week and stop back by again soon!
Happy Nesting!
Norine
Can this be made without the buttermilk? And what if all I have is the self-rising flour and cornmeal? Stores near me are closed already.
Hi Michelle!
I know I’m a little late answering this…sorry! You can substitute milk with vinegar for the buttermilk. 1 Tablespoon vinegar to 1 cup of milk. You can substitute self-rising flour instead, but you need to reduce the baking powder to just 3 teaspoons, because each cup of self-rising flour has 1/2 teaspoon of baking powder in it.
Hope this helps a little…even if I am late.
Norine
Was a nice moist cake but it was a little more dense than I prefer. Any idea how I can make it lighter?
Hi Debbie!
There are several things you could do to make this lighter. Right off the bat I would substitute half the buttermilk for regular milk. Buttermilk tends to make a heavier and moister cake than just regular milk. Second would be to add a tad more baking soda and/or baking powder. Another suggestion is to whip the batter a little longer to create more air in the batter, which would also create a lighter batter and cake. Hope these tips help. Thanks for stopping by. Have a great week.
Happy Nesting,
Norine
I made these following the directions, only change was I soaked the corn meal in the milk before adding it to the butter and sugar mixture for a less gritty mouth feel.. Very sweet, moist and flavorful muffin.