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Buttery Cornbread

Name: Buttery Cornbread
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 2/3 cup butter, softened (Make sure your butter is really softened for best results.); 1 cup sugar (You can adjust sugar based on preference.); 3 large eggs, room temperature (Room temperature eggs mix better.); 1 2/3 cups 2% milk; 2 1/3 cups all-purpose flour (Can substitute with gluten-free flour blend.); 1 cup cornmeal; 4 1/2 teaspoons baking powder; 1 teaspoon salt (Add more if using unsalted butter.)

Desserts,Recipes

Jennifer Scott
August 23, 2025

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Why Make This Recipe

Buttery cornbread is a simple and delicious addition to any meal. It has a soft and tender texture, with a rich buttery flavor that makes it perfect for pairing with soups, stews, or even just a bowl of chili. This recipe is easy to follow and results in a delightful treat that everyone will love. Plus, you can enjoy it warm straight out of the oven!

How to Make Buttery Cornbread

Ingredients

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1 2/3 cups 2% milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Directions

Preheat your oven to 400 degrees F.
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This should take about 5 to 7 minutes.
In another bowl, combine the eggs and milk. Stir until mixed well.
In a separate bowl, mix the flour, cornmeal, baking powder, and salt.
Gradually add the dry mixture to the creamed butter mixture, alternating with the egg mixture. Mix until everything is just combined.
Pour the batter into a greased 13 by 9 inch baking pan.
Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.
Cut into squares and serve warm.

How to Serve Buttery Cornbread

Buttery cornbread is best served warm. You can enjoy it plain or with a pat of butter on top. It pairs wonderfully with soups, stews, or any hearty meal. Some people like to drizzle honey or maple syrup over it for a sweet touch.

How to Store Buttery Cornbread

To store leftover cornbread, let it cool completely. Wrap it tightly in plastic wrap or foil, and place it in an airtight container. You can keep it at room temperature for a couple of days or store it in the fridge for up to a week. If you want to keep it longer, consider freezing it. Just wrap it tightly and it can last for up to three months. To reheat, pop it in the oven or microwave.

Tips to Make Buttery Cornbread

For extra moist cornbread, make sure your butter is really softened and cream it well with the sugar.
Do not overmix the batter once you add the flour. Mix just until combined for the best texture.
Try adding some shredded cheese or jalapeños for a fun twist on this classic recipe.

Variation

You can customize this cornbread by adding ingredients like corn kernels, diced peppers, or different types of cheese. You can also make it sweeter by adding more sugar or mixing in some honey.

FAQs

1. Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. Can I use unsalted butter instead?
Yes, you can use unsalted butter. Just add a little extra salt to the recipe if you prefer.

3. How should I reheat leftover cornbread?
You can reheat it in the oven at a low temperature or microwave it for a few seconds until warm.

Buttery Cornbread

A simple and delicious buttery cornbread recipe that pairs perfectly with soups and stews.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 27 minutes mins

Total Time 42 minutes mins

Servings: 12 pieces

Course: Side Dish, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Wet Ingredients

2/3 cup butter, softened Make sure your butter is really softened for best results.
1 cup sugar You can adjust sugar based on preference.
3 large eggs, room temperature Room temperature eggs mix better.
1 2/3 cups 2% milk

Dry Ingredients

2 1/3 cups all-purpose flour Can substitute with gluten-free flour blend.
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt Add more if using unsalted butter.

Method

Preparation

Preheat your oven to 400 degrees F.
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 5 to 7 minutes).
In another bowl, combine the eggs and milk, stirring until mixed well.
In a separate bowl, mix the flour, cornmeal, baking powder, and salt.
Gradually add the dry mixture to the creamed butter mixture, alternating with the egg mixture. Mix until just combined.
Pour the batter into a greased 13 by 9 inch baking pan.

Baking

Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.
Cut into squares and serve warm.

Notes

For added flavor, try mixing in shredded cheese or jalapeños. Honey or maple syrup can be drizzled over for sweetness. Store in an airtight container, can be frozen for up to three months.

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Jennifer Scott

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