Sweet Buttery Cornbread

The Sweet Buttery Cornbread has a special place in my heart and my kitchen. When the autumn chill begins to settle in, I often find myself drawn to the warm, comforting aroma of cornbread baking in the oven. It reminds me of family gatherings, where we’d huddle around the table, sharing stories and enjoying homemade meals. This isn’t just any cornbread; it’s sweet, buttery, and the perfect companion to a hearty soup or a warm chili. Each bite melts in your mouth, with a slight crunch from the golden crust. I remember the first time I made it for friends; their faces lit up with delight as they took their first bites. It’s a recipe that transforms a simple meal into a cherished memory, and I can’t wait to share it with you.

When you take a look at this Sweet Buttery Cornbread, you’ll quickly understand why it stands out. Here are a few reasons that make this cornbread truly exceptional.

What to Gather for Sweet Buttery Cornbread

Gathering the ingredients for Sweet Buttery Cornbread is part of the fun! Each ingredient plays a vital role in creating the perfect loaf. The combination of the buttery richness, the sweetness from the sugar, and the texture from the cornmeal all come together beautifully.

• Unsalted Butter: The foundation of this cornbread, it adds richness and moisture.
• Sugar: Provides sweetness; it’s essential for balancing flavors.
• Eggs: They bind the ingredients together and give the bread a lovely structure.
• Milk: Adds creaminess and moisture to the batter.
• All-Purpose Flour: Provides structure; it balances the density of the cornmeal.
• Yellow Cornmeal: The star of the show, bringing that sweet corn flavor and texture.
• Baking Powder: Acts as a leavening agent for a light and fluffy cornbread.
• Salt: Enhances all the flavors and balances the sweetness.

Step by Step Guide for Sweet Buttery Cornbread

Getting started on your Sweet Buttery Cornbread is simple and enjoyable. Let’s dive into the steps to create a perfect loaf that will impress everyone! Remember to keep an eye on your ingredients and follow these steps closely.

1. Begin by preheating your oven to 400ºF (200ºC). This ensures that your cornbread bakes evenly. While the oven is heating, you can grease a 9×13-inch cake pan with a bit of butter or non-stick spray; this will help the cornbread come out easily.

2. In a large mixing bowl, combine unsalted butter and sugar. Using an electric hand mixer, beat them together until the mixture is light and fluffy. This process incorporates air into the butter, making your cornbread delightfully airy.

3. Next, crack the eggs into the bowl, mixing them well into the batter. The eggs will help to bind the mixture together, contributing to the overall texture. Make sure they’re fully integrated before moving on.

4. In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and salt. This step is crucial for ensuring that your leavening agent is evenly distributed throughout the flour and cornmeal, leading to a uniform rise during baking.

5. Once mixed, begin adding your dry ingredients to the butter mixture, alternating with milk. Start with a third of the dry mixture, then pour in half of the milk, mix well, and repeat the process until all ingredients are combined. This technique helps create a smooth batter without overmixing.

6. Your batter should now be well-mixed but still slightly lumpy, which is perfectly fine! Pour the batter into your prepared cake pan, spreading it evenly. The batter will be thick, so take your time ensuring it’s level.

7. Place the pan in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The top should be a golden brown, and you may notice a slight dome forming.

8. Once baked, remove the cornbread from the oven and allow it to cool for a few minutes in the pan before transferring it to a wire rack. This helps maintain its moisture and prevents sogginess.

9. Finally, slice the cornbread into squares or wedges and serve warm. You can enjoy it plain, with butter, or even a drizzle of honey for an extra touch of sweetness.

Customization Ideas

There are so many ways to customize your Sweet Buttery Cornbread to make it your own! Here are some fun ideas to consider:

• Storage: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. This keeps them fresh and delicious.
• Freezing: You can freeze this cornbread. Wrap it tightly in plastic wrap and a layer of aluminum foil. It will keep in the freezer for up to 3 months.
• Flavor Variations: Try adding spices such as cinnamon or nutmeg for a warm, cozy flavor.
• Add-Ins: Consider mixing in cheese, jalapeños, or corn kernels for extra texture and flavor.
• Serving Variations: Serve with chili, soups, or even as a breakfast option with some fruit preserves.

Serving This Sweet Buttery Cornbread

When it comes to serving your Sweet Buttery Cornbread, there are countless ways to enjoy it! Let’s explore some delightful serving ideas:

• With Chili: The sweetness of the cornbread pairs perfectly with spicy chili, balancing flavors beautifully.
• As a Side Dish: Serve it alongside hearty soups or stews. It can be a comforting addition to any meal.
• For Breakfast: Enjoy it warm with butter or honey. It can also be served with fruit preserves for a delightful morning treat.
• During Gatherings: Make it a centerpiece on your holiday table or during family gatherings; it’s sure to be a crowd-pleaser.
• Storage Tips: Keep any leftovers in an airtight container. If you want it to last longer, consider freezing slices for future enjoyment.

FAQ

Conclusion

The Sweet Buttery Cornbread is a beautiful blend of flavor and texture, making it a beloved addition to any meal. It’s perfect for cozy nights in or festive gatherings. I encourage you to try this recipe and enjoy the warmth it brings to your table. You won’t regret it, and I bet it will become a staple in your home just like it is in mine!

Sweet Buttery Cornbread

The ultimate comfort food, Sweet Buttery Cornbread is moist, tender, and bursting with flavor. It's perfect for family gatherings or as a side to your favorite chili or soup. With its rich buttery taste and delightful sweetness, you'll find it hard to resist making this easy recipe again and again!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Side Dishes

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• ⅔ cup Unsalted Butter softened
• 1 cup Sugar
• 3 large Eggs
• 1⅔ cup Milk
• 2⅓ cups All-Purpose Flour
• 1 cup Yellow Cornmeal
• 4½ tsp Baking Powder
• 1 tsp Salt

Equipment

• Hand Mixer
• Kitchen-Aid Mixer
• 9×13-inch Cake Pan

Method

 

1. Preheat oven to 400ºF. Grease a 9×13-inch cake pan and set aside.
2. In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.
3. Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.
4. Pour batter into the prepared pan.
5. Bake for 25 to 30 minutes, until a toothpick inserted into the center, comes out clean.

Notes

• Tip 1: You can bake the cornbread in any pan that you prefer – round cake pans, square cake pans, or muffin pans. Adjust the cooking time if you use a different pan.
• Tip 2: Make sure to use plain cornmeal and not cornbread mix. You can use yellow or white cornmeal.
• Tip 3: This cornbread will keep 1 to 3 days in an airtight container. Store it in a ziplock bag on the counter.
• Tip 4: You can refrigerate the cornbread, but it isn’t necessary.
• Tip 5: Yes! Bake the bread and let it cool completely. Wrap it in plastic wrap and freeze for up to 3 months. Reheat in the microwave or the oven until warm.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.