Buttery Corn Bread Recipes

BUTTERY CORNBREAD

Buttery Cornbread image

This is my husbands favorite cornbread recipe. The butter makes it really moist and it goes great with most any kinds of soup!

Provided by fressy

Categories Breads

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Cream butter and sugar.
In one bowl combine the eggs and milk.
In another bowl combine the flour, cornmeal, baking powder and salt.
Add the dry ingredients and the egg mixture to the creamed butter and sugar altenately.
Pour into a 13 x 9 baking pan.
Bake at 400° for 22-27 minutes or until toothpick comes out clean.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

BUTTERY CORN BREAD

Buttery Corn Bread image

Mmmmm baked nice and fresh to go with my Pumpkin Soup added a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven. I only had white cornmeal which is fine to use but I switched 35 g of the white sugar for a brown sugar to give it a little colour.

Provided by Anouska Evans

Categories Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

100 g butter or 100 g margarine, softened
135 g sugar
2 eggs
265 ml milk
195 g all-purpose flour
90 g cornmeal
15 g baking powder
4 g salt
course sea salt
2 g soften butter

Steps:

In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 200 degrees C for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Add a little course salt on top before baking and brushed with softend butter 10 mins before it was ready to come out of the oven.
Cut into squares; serve warm.
Even better the next day.
Makes 12 servings.

Nutrition Facts : Calories 216.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 52.2, Sodium 313.6, Carbohydrate 30.8, Fiber 1, Sugar 11.4, Protein 4.1

CORN BREAD

Corn Bread image

I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1 large egg, beaten
4 tablespoons butter, melted

Steps:

Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

Nutrition Facts :

BUTTERY CORNBREAD

Buttery Cornbread image

From Taste of Home, this is the best corn bread recipe I've tried. It's slightly sweet and very tender.

Provided by wife2abadge

Categories Breads

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs
1 1/3 cups skim milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 400°F.
Cream butter and sugar.
Combine eggs and milk.
Combine dry ingredients; add to creamed mixture alternately with egg mixture.
Pour into greased 13x9-inch baking pan.
Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.

Nutrition Facts : Calories 186.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 48.3, Sodium 264.2, Carbohydrate 27, Fiber 0.8, Sugar 10.1, Protein 3.7

BUTTERY CORNBREAD

Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

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

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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