buttery corn bread
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- 2 - eggs
- 1 cup buttermilk
- 2/3 cup milk
- 2 cups flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup corn, fresh or frozen
How To Make buttery corn bread
-
Step 1Pre-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.
-
Step 2Cream the butter and sugar together in a bowl.
-
Step 3Mix the rest of the wet ingredients together in one bowl.
-
Step 4Mix the dry ingredients into another bowl.
-
Step 5Alternate 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Keyword:
#corn
Keyword:
#Meal
Keyword:
#buttermilk
Method:
Bake
Culture:
American
Ingredient:
Flour
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