A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Cornbread Recipe Tips
How do you keep cornbread from falling apart?
Too much flour may be the culprit where crumbly cornbread is concerned. An excess of cornmeal can also cause cornbread to fall apart, so adjust these ingredients a bit in your go-to recipe. You can also try our kitchen-tested cornbread recipes for no-fail results.
How do you soften hard cornbread?
To soften a hard piece of cornbread, wrap it in a paper towel and microwave it at 20-second intervals, being careful not to overheat it and dry it out more. To moisten an entire loaf of cornbread, set it on a baking sheet and cover it with foil. Reheat at 350º for 10 to 15 minutes. You can also use stale cornbread to make breadcrumbs or cornbread stuffing.
How can you tell cornbread is done?
To test if your cornbread is done, insert a toothpick into the center. If it comes out clean, it's done!
Research contributed by Mark Hagen, Taste of Home Executive Editor
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