Buttery Corn Bread
From midgelet 15 years ago
- 30 minutes to make
- Serves 12
From another recipe site, credit and hats off to to Nicole Callen whose cornbread is perfect for those who love the sweet, cakey kind. Makes big pan for dinner parties and pot luck. I thought this recipe one of the best in its category as I enjoy making a variety of all kinds of cornbread even the non sweet kind!
Ingredients
- 2/3 cup butter ( I also tried this with 1 cup or 2 sticks and it was wonderful too ) softend to room temp shopping list
- 1 cup sugar shopping list
- 3 eggs shopping list
- 1 2/3 cup sweet milk ( not buttermilk ) shopping list
- 2 1/ 3 cups all purpose flour shopping list
- 1 cup cornmeal- i used yellow stone ground shopping list
- 4 1/2 tsp baking powder shopping list
- 1 tsp salt shopping list
How to make it
- Preheat oven to 400F
- In mixing bowl cream butter and sugar.
- Combine eggs and milk.
- Combine flour, cornmeal, baking powder and salt.
- Add to creamed mixture alternately with egg mixture.
- Pour into a well greased 9 x 13 pan.
- Bake 400F 22 to 27minutes OR until a toothpick comes out clean in center.
- it took 30 minutes in my oven and since I baked in pyrex, I lowered oven temp 25F to 375F
- Cool to warm, cut and serve.
- Note: I froze my leftovers
- Nicoles comment: melt in your mouth served with butter and syrup
The Rating
Reviewed by 10 people-
Growing up, sweet cornbread was a must in my house. My mom preferred the traditional kind but she was out voted. Great recipe! I can taste it now all slathered with butter. :)
angelgirl94
in Reidsville loved it
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This will be great with some butter on top...yum!
juels
in Clayton loved it
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Sounds good, bookmarked it and gave you a 5 also
henrie
in Savannah loved it
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