Buttery Corn Bread

Linda Mericle

By
@bakermom2

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.


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

30 Min

Method:

Bake

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #corn, #Meal, #buttermilk