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This delicious buttery Country Corn Bread recipe from Wisconsin has been a family favorite for many years and through multiple generations. I can assure you that this will become your family favorite as well. We always start with serving this treat along side a steamy pot of homemade Chili and we use the left overs (if there are any) for breakfast the next morning; slightly warmed up with a little butter and small drizzle of honey on top. That’s our favorite but there is no wrong way to eat this fluffy, sweet, buttery Country Corn Bread.
Serves: 9×13 pan
- 3/4 cup cornmeal
- 2 1/4 cup flour
- 3/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 1/2 sticks of butter- melted
- 3 eggs- beaten
First you will want to preheat oven to 350.
Start off with a large bowl to combine the cornmeal, flour, sugar, baking powder and salt. Next you will want to blend the dry ingredients well before slowly adding the milk and melted butter. Once mixed, you will need to stir in the beaten eggs, but only enough to blend mixture.
Finally you will pour the batter into 9×13 pan and bake 30 mins until the toothpick test comes out clean in the center. Recently I’ve started making this in two 8×6″ glass pyrex pans or my 8×8 pyrex pan. If you’re making them in the smaller pans it will take 40-50 mins since it is much thicker but worth the wait.
If you ever find that leftovers are starting to dry out; try warming it for 20 seconds in the microwave with a small glass of water. Be careful when removing the glass of water from the microwave because for obvious reasons it will be hot.
Country Corn Bread
Ingredients
- ¾ cup cornmeal
- 2¼ cup flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1½ sticks butter melted
- 3 eggs beaten
Instructions
- First you will want to preheat oven to 350.
- Start off with a large bowl to combine the cornmeal, flour, sugar, baking powder and salt. Next you will want to blend the dry ingredients well before slowly adding the milk and melted butter. Then once mixed, you will need to stir in the beaten eggs, but only enough to blend mixture.
- Finally you will pour the batter into 9×13 pan and bake 30 mins until the toothpick test comes out clean in the center. Recently I've started making this in two 8×6" glass pyrex pans or my 8×8 pyrex pan. If you're making them in the smaller pans it will take 40-50 mins since it is much thicker but worth the wait.
- If you ever find that leftovers are starting to dry out; try warming it for 20 seconds in the microwave with a small glass of water. Be careful when removing the glass of water from the microwave because for obvious reasons it will be hot.
1 Comment
Travis
February 26, 2020 at 12:05 amThis is the only corn bread I make sooooo good. Make sure you pay attention when cooking. If over cooked can still be yummy but never as good if just done to perfection. All ovens are different so keep your tooth picks ready for checking. Also I have lessened the sugar just a bit than added a cup or more of shredded cheddar cheese and a few diced jalapeños, turns out great!!!