BUTTERY CORNBREAD
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
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.
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
BUTTERY CORNBREAD
Categories Bread Milk/Cream Egg Breakfast Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
- Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.
BUTTERY MELT-IN-YOUR-MOUTH SWEET CORNBREAD
Make and share this Buttery Melt-In-Your-Mouth Sweet Cornbread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees F (set oven rack to second-lowest position).
- In a medium bowl cream butter with sugar.
- In another bowl whisk eggs with half and half cream or milk.
- In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
- Mix in chopped corn.
- Transfer to prepared baking pan.
- Bake for about 25-27 minutes or until cake tests done.
Nutrition Facts : Calories 337.9, Fat 16.1, SaturatedFat 9.4, Cholesterol 92.4, Sodium 451.8, Carbohydrate 43.3, Fiber 1.7, Sugar 13.1, Protein 6.4
BUTTERY CORNBREAD
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
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.
BUTTERY CORNBREAD
My family loves cornbread. Enough said. This recipe is from tasteofhome.com, and yes, I tweaked it a little. I actually just put everything in the bowl and let it beat for about 10 minutes or until well blended.
Provided by Darlene Wade
Categories Savory Breads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mix together all ingredients (about 8 minutes). Pour into greased 13x9 inch pan. Bake at 400 degrees for 22-30 minutes or until toothpick comes out clean. Cut into squares. 12-15 servings.
CRUMBLY, SWEET AND BUTTERY CORNBREAD
Make and share this Crumbly, Sweet and Buttery Cornbread recipe from Food.com.
Provided by PrincessPage
Categories Breads
Time 40m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 424, in a medium sized cast iron skillet put corn oil and let it heat in the oven while it preheats.
- Mix all dry ingredients together in a medium sized bowl.
- mix all wet ingredients together, except the corn oil that's used above and reserve 1 TBL of the melted butter.
- Make a well in the center of the dry ingredients, put the wet and stir as little as possible until combined. The batter may be lumpy.
- pour into cast iron skillet and bake until set - around 25 to 30 minutes. After 15 minutes reduce oven heat to 400. Top with remaining 1 TBL melted butter and enjoy.
Nutrition Facts : Calories 393.1, Fat 22.6, SaturatedFat 6.8, Cholesterol 43.6, Sodium 482, Carbohydrate 43.7, Fiber 2.2, Sugar 14.2, Protein 5.5
BUTTERY CORNBREAD
From Taste of Home, this is the best corn bread recipe I've tried. It's slightly sweet and very tender.
Provided by wife2abadge
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cream butter and sugar.
- Combine eggs and milk.
- Combine dry ingredients; add to creamed mixture alternately with egg mixture.
- Pour into greased 13x9-inch baking pan.
- Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 186.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 48.3, Sodium 264.2, Carbohydrate 27, Fiber 0.8, Sugar 10.1, Protein 3.7
SWEET 'N BUTTERY JUST LIKE SUNSHINE CORNBREAD!
I have been fiddling with my own cornbread recipe for years now, and I think I finally have it just the way we like it. Tender, very moist, buttery, sweet, just like a little taste of sunshine! Not that dry stuff that tastes like someone put pea gravel in it, lol! Mine has a moist, tender crumb and turns out a beautiful color! Enjoy!! :) Both photos by me.
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13x9 glass baking dish with a butter-flavored non-stick spray. (I like Crisco's myself. Smells like buttered popcorn!) In large mixing bowl, beat butter and sugars til well mixed. Add eggs and beat until well blended. Scrape sides and bottom and beat again to get that last bit that always stays on the bottom mixed in there. Mix in buttermilk and vanilla. Beat in the corn meal. Use a spatula to check bottom and sides that all is mixed in well.
- Ok, the "hard part" is done. Now for the dry part. In a medium bowl, whisk together the rest of the ingredients to mix well. Add to the wet ingredients and only mix til moistened. Use a spatula or spoon to get the rest in and leave it mixed but still lumpy. *You don't want to overmix this.
- Almost there! :) Now just pour this into a 13x9 glass baking dish that you sprayed, level with the back of your spoon, and pop it into the oven for 30-35 minutes depending on your oven. My oven tends to run a bit hotter than it should, so i do mine for 31-32 minutes. Just do the toothpick test, and when a toothpick inserted into the thickest part comes out clean with a few cooked crumbs stuck to it, you're good to go! :) Cool on wire rack. But you can cut into it while it's still warm. It won't fall apart ya! :) Make sure you have soft butter and honey handy! (But it's good just by itself, too!) Enjoy!! :)
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