Buttery Corn Bread Recipe
A friend gave me this recipe several years ago, and it's my favorite. I love to serve the melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1 cup cornmeal
- 2/3 cup butter softened
- 2-1/3 cups all-purpose flour
- 4-1/2 teaspoons baking powder
- 1-2/3 cups 2% milk
- Carbohydrate 12.6647238107851 g
- Cholesterol 22.6711111294477 mg
- Fat 8.93494934179179 g
- Fiber 1.09131114272744 g
- Protein 2.10977889244659 g
- Saturated Fat 5.39217733793108 g
- Serving Size 1 1 serving (59g)
- Sodium 3809.83363298057 mg
- Sugar 11.5734126680576 g
- Trans Fat 0.6583956673651 g
- Calories 136 calories
Directions Preheat oven to 400degrees. In a large bowl, cream butter and sugar until light and fluffy. 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. Yield: 15 servings. Originally published as Buttery Corn Bread in Taste of Home April/May 2001, p39 Nutritional Facts 1 slice equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
