Sweet & Buttery Cornbread - ditch the Jiffy Mix and whip up this easy from scratch cornbread. Butter, sugar, flour, cornmeal, baking powder, eggs, and milk. It is basically a cornbread cake. Super easy to make and even easier to eat! We've made this several times and it is quickly becoming our go-to cornbread recipe! Great with chicken, pork, soups, chilis, and stews. #cornbread #sweet #cake #bread
Preheat oven to 400ºF. Grease a 9x13-inch cake pan and set aside.
In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.
Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.
Pour batter into the prepared pan.
Bake for 25 to 30 minutes, until a toothpick inserted into the center, comes out clean.
Notes:
You can bake the cornbread in any pan that you prefer - round cake pans, square cake pans, or muffin pans. You will need to adjust the cooking time if you use a different pan.
Make sure to use plain cornmeal and not cornbread mix. You can use yellow or white cornmeal.
How Long with Cornbread Last? This cornbread will keep 1 to 3 days in an airtight container. I usually put the cornbread in a ziplock bag and store it on the counter.
You can refrigerate the cornbread, but it isn’t necessary.
Can Sweet & Buttery Cornbread be frozen? Yes! Bake the bread and let it cool completely. Wrap the bread in plastic wrap and freeze. It will keep in the freezer for up to 3 months. To reheat thaw and reheat in the microwave or covered in the oven until warm.