Mentioning corn bread can be a tricky thing. Everyone has such varied opinions as to what makes a true cornbread. There's the whole northern vs southern, flour vs. no flour, sweetened vs. not.....you get the idea.
I am and have always been a Northern girl so my cornbread is full of flour and sweetness, but I give a nod to those in the south by baking it in my very favorite cast iron skillet. It really does help the flavor.
Sweet & Buttery Corn Bread
2/3 Cup butter, softened
1 cup sugar
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 tsp. baking powder
1 tsp. salt
Preheat oven to 400°.
In a large bowl, cream butter and sugar with a mixer until light and fluffy.
In a small bowl, combine eggs and milk. In another small bowl, combine flour, cornmeal, baking powder and salt; add to creamed sugar mixture alternately with egg mixture. Beat until blended. Do not over mix. The batter should still be a little lumpy.
Pour into a greased (I like using butter) 12-inch cast iron skillet. Bake 30-35 minutes or until a toothpick inserted in center comes out clean and it's golden brown on top.
Cut into squares; serve warm.
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Welcome to Homemade Wonders!
I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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