Butter Swim Cornbread
This tender cornbread bakes in a pool of butter to create the most delicious crispy edges you will ever taste.
recipesbynani.comThere is something so special about the way this cornbread turns out. By baking the batter right in a pan of melted butter, every single slice gets a golden, crispy edge that is absolutely irresistible. It is a family favorite in my house and always disappears in minutes whenever I pull it out of the oven.
My secret to keeping this cornbread incredibly moist is adding a full can of creamed corn. It brings a lovely sweetness and ensures the center stays soft, not crumbly. This side dish is simple to stir together and pairs perfectly with a big bowl of chili or a nice drizzle of honey on top.
🧺 Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 3/4 cup buttermilk
- 1 can (14.75 ounces) creamed corn
👩🍳Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit.
- 2
Place the stick of butter into a 9x9 inch baking pan and slide it into the oven until it is completely melted, then carefully remove it.
- 3
In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- 4
Pour the buttermilk and the creamed corn into the dry ingredients and stir just until everything is combined.
- 5
Pour the batter over the melted butter in your baking pan and spread it out evenly.
- 6
Use a knife to gently score the top of the batter into 6 to 9 squares.
- 7
Bake for 20 to 25 minutes until the top is golden brown and the cornbread is set.
- 8
Let the pan cool for a few minutes before serving so the butter can settle into the slices.
💡 Tips
Store any leftovers in an airtight container at room temperature for up to two days, or keep them in the fridge for up to five days. To reheat, you can pop a piece in the microwave or warm several slices in the oven until they are nice and soft again.
Made this recipe? Let us know how it went.
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