This buttery cornbread delivers golden, crispy edges with a soft, crumbly interior in just 22–27 minutes. It's a rich, crowd-pleasing side that complements any comfort meal.
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Preheat your oven to 400°F. In a large bowl, cream the butter and sugar together for about five to seven minutes until they're light and fluffy. In a second bowl, combine the eggs and milk. In a third bowl, combine the dry ingredients: flour, cornmeal, baking powder and salt. Alternately add the dry ingredients and the egg mixture to the large bowl of creamed butter and sugar. Fold the mixture together until no clumps of dry ingredients remain.
Pour the cornbread batter into a greased 13x9-inch metal pan and bake for 22 to 27 minutes or until a toothpick inserted into the center comes out clean. Cut the bread into squares and serve warm.
Cool completely, wrap tightly, and store at room temperature for up to 2 days. Freeze wrapped cornbread for up to 3 months; reheat wrapped in foil at 350°F for 10–15 minutes.
13x9-inch metal baking pan · stand mixer or hand mixer (optional, for creaming butter and sugar)
Insert a toothpick into the center; it should come out clean when baked for 22 to 27 minutes at 400°F.
Yes. Cool completely, wrap tightly, and store at room temperature for up to 2 days, or freeze for up to 3 months. Reheat wrapped in foil at 350°F for 10–15 minutes.
Overbaking is the most common cause. Check at 22 minutes; a toothpick should come out clean but the crumb should still be moist. Don't bake longer than 27 minutes.
Cornmeal is essential for texture and flavor, but you can swap all-purpose flour for cake flour or use a 1:1 gluten-free blend if needed.
This recipe is written for a 13x9-inch metal pan. Using a different size will change baking time and texture.
