Go Back Email Link
–+ servings
buttery corn bread

Buttery Cornbread

The Starving Chef
Enjoy this buttery cornbread, a simple and moist delight perfect for any holiday table.
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
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 a 9x9 square pan with butter. Melt ¼ cup of butter until just liquefied.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and a pinch of 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
Tried this recipe?Let us know how it was!