Buttery Melt-In-Your-Mouth Sweet Cornbread

Total Time
Prep 10 mins
Cook 25 mins

This is wonderful warm out of the oven with syrup :)

Ingredients Nutrition


  1. Set oven to 400 degrees F (set oven rack to second-lowest position).
  2. In a medium bowl cream butter with sugar.
  3. In another bowl whisk eggs with half and half cream or milk.
  4. In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
  5. Mix in chopped corn.
  6. Transfer to prepared baking pan.
  7. Bake for about 25-27 minutes or until cake tests done.
Most Helpful

This is buttery and melt in your mouth cornbread!!. I made a mistake and handed my BF a can of creamed corn instead of corn kernels which I used in this cornbread, but it still turned out to be a tender sweet cornbread. I doubled the recipe and used the full two cups of sugar. I loved this corn bread. This will definitely will go into my permanent recipe books!

JOY1998 April 12, 2009

I went looking for this because I had told my daughter how good Kittencal's recipes always are. We were fixing white chili and thought the cornbread would be good with it. And it was good - but not really better than Jiffy and a whole lot more trouble. 3 bowls and a mini-chopper (for the corn) later, we had corn muffins (my 9x13 is missing!) that went well with dinner, but created a whole lot more dishes than the already overloaded from Christmas-holidays-filled dishwasher could handle. Anyway, while it is a fine tasting cornbread; for the effort, cleanup and calories concerned, we were disappointed. Thanks, tho, Kittencal - I always look at your recipes when they turn up because they are usually winners. Update on this review: although a lot of effort for a cornbread, the leftovers were rated high by my family, the recipients thereof, so I have added a star to my original review. On taste alone it is a good recipe and great for a special dinner where cornbread fits in and the effort would be appreciated.

mapaklenk January 07, 2009

This was a very moist cornbread, even two days later. I did use less sugar and added honey, also had farm fresh butter...and fresh corn, about 2 ears. Served with ribs on the grill, thanks for the recipe.

KATHLEEN Woller September 04, 2008