Buttery Cornbread

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

Buttery Cornbread Super Hungry? Jump to the Recipe

It's the quiet before the holiday bustle - though for most of us home chefs, we're already busy planning out our menus and holiday decor. While we plan our Thanksgiving menus, I always like to keep things simple and easy to make ahead so there's less to do on the big day. That's where this delicious corn bread comes in!

It's super simple and actually might even taste better the next day, rather than being eaten immediately after being served (though it's great that way too!), which makes it the perfect candidate for pre-Thanksgiving day cooking. When served fresh, this buttery cornbread is crumbly and moist; but when served after cooling, it's truly something spectacular. Just heat it back up and pour on the butter - because calories don't count during the holidays!

Shop this Post

Buttery Cornbread

  • Number of Servings: 8
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
Buttery Cornbread


  • 1 cup flour
  • 1 ¼ cups yellow corn meal
  • 1 cup milk
  • 1 egg, whisked
  • ½ cup butter (1/4 cup melted + 1/4 cup for greasing and serving)
  • ½ cup sweet corn (canned or fresh kernels)
  • 1 tbsp baking powder

Mouth Feel


Tried it? Loved it? Share it!


  1. Preheat the oven to 400 F. Grease a bread pan or 9x9 square pan with butter. Melt 1/4 cup of butter until just liquefied.
  2. In a large bowl, whisk together the flour, corn meal, baking powder and salt. Stir in the sweet corn kernels. In a smaller bowl, beat together the egg and milk then pour into the dry ingredients.
  3. Pour the batter into the greased pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Dot the top of the bread with the remaining butter so that it melts into the bread.
  4. Serve hot OR let cool overnight (covered, but not refrigerated). Just prior to serving reheat the bread in the oven at 350 F for 8-10 minutes - until it's warmed through but isn't piping hot. Enjoy!

Let Me Know What You Think!

Latest Videos

What to see if you only have ONE DAY in Las Vegas

What to Eat While RVing at the Grand Canyon & Valley of Fire

Charcuterie Chalet (aka the Cheese Board House)

One of the weirdest food trends to arise from 2020 - the charcuterie chalet. It's like a gingerbread house, but made from crackers, meat and cheese.