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Buttery Cornbread

A simple and delicious buttery cornbread recipe that pairs perfectly with soups and stews.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
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
  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 5 to 7 minutes).
  3. In another bowl, combine the eggs and milk, stirring until mixed well.
  4. In a separate bowl, mix the flour, cornmeal, baking powder, and salt.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the egg mixture. Mix until just combined.
  6. Pour the batter into a greased 13 by 9 inch baking pan.
Baking
  1. Bake for 22 to 27 minutes, or until a toothpick inserted in the center comes out clean.
  2. 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.