Buttery Cornbread Recipes

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.

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 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.

HONEY BUTTER CORNBREAD

Honey Butter Cornbread image

My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.

Provided by pykur

Categories Breads

Time 1h

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb butter (two sticks)
1 1/3 cups white sugar
4 eggs, beaten
2 cups sour milk or 2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
2 cups flour
1 teaspoon salt
honey butter, topping (optional)
1/2 cup butter (softened)
1/4 cup honey

Steps:

Preheat oven to 375 degrees F. Grease 9 by 13 pan.
To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
Once the milk starts to curdle, add the baking soda.
In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.

Nutrition Facts : Calories 339.5, Fat 17.9, SaturatedFat 10.7, Cholesterol 90.4, Sodium 339.7, Carbohydrate 41, Fiber 1.4, Sugar 20.3, Protein 5

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