Buttery Corn Bread

Soft and buttery corn bread that melts in your mouth and especially tasty with soups and chili!

Who here loves corn bread?! This is another recipe I really didn’t like as a kid, but absolutely love now! In fact, I can’t even imagine NOT having corn bread with any sort of chili. It’s a must and is so delicious. Over the years, we have experimented with a few recipes and today’s is one that I LOVED and think you will do. It’s just simple, delicious and butter-y, which means you can’t go wrong with it. Our other favorite corn bread recipe is this one. We got that from one of my husband’s students and it’s more creamy and sweet than this one.

Today’s recipe is just a classic corn bread recipe that would be perfect with Soup Season, which has finally arrived (thank goodness!!) I hope you enjoy this recipe as much as we did! We found it on Taste of Home and feel like its the best classic corn bread recipe we have tried yet. It’s especially delicious and melts in your mouth when it’s fresh from the oven (my favorite kind of bread!)

Soft and buttery corn bread that melts in your mouth and especially tasty with soups and chili!

How to make Corn Bread:

Buttery Corn Bread

Soft and buttery corn bread that melts in your mouth and especially tasty with soups and chili!

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12
Calories 338 kcal
Author Lil' Luna

Ingredients

  • 2/3 cup butter softened
  • 1 cup sugar
  • 3 eggs
  • 1 2/3 cup milk
  • 2 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1 tsp salt

Instructions

  1. Preheat oven to 400.

  2. Cream together butter and sugar until fluffy. Add eggs and milk and combine well.
  3. In a separate bowl, combine flour, cornmeal, baking powder and salt.
  4. Slowly add to creamed mixture and beat until all combined.
  5. Pour into a greased 9x13 pan and bake for 22-25 minutes.
  6. Serve warm and ENJOY!

Recipe from Taste of Home

Soft and buttery corn bread that melts in your mouth and especially tasty with soups and chili!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. It is always interesting for an Alabama girl to read other people’s recipe for cornbread. There is a saying here that the Civil war was started over the addition of sugar to a cornbread mix. We never use sugar and this addition of 1 cup of sugar is really unusual. Our cornbread is basically self rising corn meal mix (meal, baking soda, baking powder, and a little flour, bought from shelf next to corn meal), egg, buttermilk, and maybe some bacon grease. Amount of corn meal is always greater than the amount of flour, and sometimes flour isn’t even added. Baked in a really hot cast iron skillet. Your recipe seems more like a sweet muffin. We do bake those, but call them muffins. Isn’t life interesting.