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–+ servings
buttery corn bread

Buttery Cornbread

The Starving Chef
When served fresh, this buttery cornbread is crumbly and moist; but when served after cooling, it's truly something spectacular.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 8 hours
Total Time 8 hours 20 minutes
Course Bread, Side Dish
Cuisine American, Holidays, Thanksgiving
Servings 8

Equipment

Ingredients
  

  • 1 cup flour
  • 1 ¼ cup yellow corn meal
  • 1 cup milk
  • 1 egg whisked
  • ½ cup butter 1/4 cup melted, 1/4 cup for greasing & serving
  • ½ cup sweet corn canned or fresh
  • 1 tablespoons baking powder

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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!
Keyword bread, corn, corn bread
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