Description
This Sweet & Buttery Cornbread is a classic Southern-style treat, boasting a moist texture with a golden crust and a perfect balance of sweetness and buttery richness. Made with a combination of cornmeal and all-purpose flour, it’s an ideal side for chili, barbecue, or a hearty soup.
Ingredients
Scale
Sweet & Buttery Cornbread Ingredients
- ⅔ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1⅔ cups milk
- 2⅓ cups all-purpose flour
- 1 cup yellow cornmeal
- 4½ tsp baking powder
- 1 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC). Grease a 9×13-inch cake pan thoroughly and set it aside to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to beat together the softened butter and sugar until the mixture becomes light and fluffy, ensuring a smooth texture that will help with the cornbread’s moistness.
- Add Eggs: Crack in the eggs and mix them well with the butter and sugar mixture until fully incorporated, which adds richness and structure to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornmeal, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the milk—beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make the cornbread tough.
- Pour Batter Into Pan: Transfer the batter evenly into the prepared 9×13-inch pan, spreading it out smoothly for uniform baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean, indicating the cornbread is cooked through.
- Cool and Serve: Allow the cornbread to cool for a few minutes before slicing and serving to enjoy its full flavor and texture.
Notes
- Make sure the butter is softened for easier mixing and better texture.
- For extra moistness, you can substitute half the milk with buttermilk.
- Do not overmix the batter; mix until ingredients are just combined to keep the bread tender.
- Use a toothpick to test for doneness to avoid overbaking and drying the cornbread.
- This recipe can be easily doubled for larger gatherings.
- For a richer flavor, melt the butter and pour some on top of the baked cornbread before serving.
