Best 3 Buttery Corn Bread Recipes

**Buttery Cornbread: A Southern Delight**

Indulge in the delectable Southern classic, Buttery Cornbread, a staple of American cuisine. With its golden-brown crust, moist and tender crumb, and irresistible buttery flavor, this cornbread is a feast for the senses. Whether you prefer a simple, classic recipe or one with unique twists like jalapeños, cheese, or bacon, this collection has something for every cornbread enthusiast. Discover the secrets to achieving that perfect balance of sweetness and savory, and elevate your cornbread game to new heights. From traditional to creative variations, these recipes offer a delightful journey into the world of cornbread artistry.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET, MOIST, BUTTERY CORN BREAD

Sweet, Moist, Buttery Corn Bread image

If you like a sweet, moist, buttery corn bread, this is it. So quick and easy to whip up, it rounds out an evening meal beautifully. Serve simply with butter and honey or one of my flavored butters. Wonderful with soups, stews or chili or grilled chicken in the summer. Never dry... always just right.This has been part of our...

Provided by Family Favorites

Categories Other Breads

Time 35m

Number Of Ingredients 8

Ingredients

1 c flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 large egg, slightly beaten
1 c milk
1/3 c vegetable oil, corn oil or canola oil

Steps:

1. Preheat oven to 375 degrees. Grease an 8x8 square pan. (Oster Oven: 350 degrees for 18.5 minutes)
2. Combine dry ingredients in a mixing bowl. Add egg, milk, and oil until just blended.
3. Bake at 375 degrees for 25 minutes or until golden brown. Do not over bake. Oster instructions above.

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

BUTTERY CORN BREAD

Buttery Corn Bread image

I found a recipe years ago in a Taste of Home magazine. I modified it a bit and it is popular at home and at potlucks. Good if you want a made-from-scratch, moist, sweet, finger-lickin' corn bread. Recipe works well halved.

Provided by Linda Mericle

Categories Savory Breads

Time 45m

Number Of Ingredients 10

Ingredients

1 stick butter, softened
1 c sugar
2 eggs
1 c buttermilk
2/3 c milk
2 c flour
1 c yellow cornmeal
4 tsp baking powder
1 tsp salt
1 c corn, fresh or frozen

Steps:

1. Pre-heat oven to 400 degrees. Oil a 9 x 13 pan and set aside,or put 2 Tbsp. of oil into a cast iron skillet or stoneware pan and put it into the oven to heat.
2. Cream the butter and sugar together in a bowl.
3. Mix the rest of the wet ingredients together in one bowl.
4. Mix the dry ingredients into another bowl.
5. Alternate mixing the wet and dry ingredients with the butter/sugar until just blended. Do not over mix. Then add the corn and stir in. Pour into the pan. (If using the hot skillet, remove it from the oven, pour in and hear it sizzle). Bake approx. 25-30 minutes or until slightly golden brown on top.

Tips:

Use fresh corn: Fresh corn has the best flavor for cornbread. You can use frozen or canned corn, but fresh corn is definitely the best choice.
Don't overmix the batter: Overmixing the batter can make the cornbread tough. Mix the batter until the ingredients are just combined.
Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and give it a crispy crust.
Let the cornbread cool before serving: Cornbread is best when it has had a chance to cool slightly before serving. This will help it to set and make it easier to slice.
Serve with your favorite toppings: Cornbread is delicious served with butter, honey, or jam. You can also add crumbled bacon, chopped green onions, or cheese to the batter before baking.

Conclusion:

Buttery cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its sweet and savory flavor, it is sure to be a hit with everyone at the table. So next time you are looking for a delicious and easy side dish, give this buttery cornbread recipe a try. You won't be disappointed!