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Butter swim cornbread bakes in a whole stick of butter, giving it crisp, golden edges and a soft, tender center. My secret ingredient is a can of creamed corn, which makes it extra moist and adds even more sweet corn flavor.
Why You Need This Butter Swim Cornbread
- That Buttery Crust: The batter bakes right in melted butter, so every edge gets golden and crisp.
- Extra Moist: Creamed corn keeps the inside soft and tender instead of dry or crumbly.
- Easy Side Dish: Mix the batter, pour it over the butter, and bake. No fancy steps needed!
Butter Swim Cornbread Ingredients
- Cornmeal: This is easy to find at the grocery store in the baking aisle.
- Buttermilk: If you don’t have buttermilk, here’s my homemade recipe.
- Creamed Corn: The secret to adding extra moisture and texture!
How to Make Cornbread Butter Swim Biscuits
Butter swim cornbread takes classic cornbread and gives it an extra buttery twist. The batter bakes right in melted butter, then gets scored so every piece has those golden edges. Serve it warm with whipped honey or alongside a cozy bowl of chili.
- Preheat the oven: Preheat the oven to 425°F. Add the butter to an 9 x 9-inch baking dish and place it in the oven until melted.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, yellow cornmeal, baking powder, salt, and sugar.
- Add the wet ingredients: Pour in the buttermilk, then add the creamed corn. Stir just until combined. Don’t overmix the batter.
- Add the batter: Carefully remove the pan from the oven. Spoon the batter over the melted butter and gently spread it into an even layer. Do not stir the butter into the batter. Use a knife to score the unbaked batter into 6-9 squares. Bake for about 25 minutes, or until the top is golden brown and the center is baked through. Let the butter swim cornbread cool for a few minutes before serving.
Alyssa’s Pro Tip
Cut It Your Way: Pre-cut the cornbread however you like! I make smaller pieces for my kids, but you can cut them any size you want. It’s fun to see the individual pieces take shape as they bake.
Must Have Kitchen Tools
- 8×8 Baking Dish: Gives the cornbread those thick, buttery edges.
- Mixing Bowl: For quickly stirring the batter together.
- Sharp Knife: Makes it easy to score the batter into squares before baking.
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Preheat the oven to 425 degrees Fahrenheit. Add ½ cup unsalted butter to an 9 X 9 X 2-inch baking pan and place it in the warm oven to melt. The butter will take a few minutes to fully melt; watch it closely so it doesn’t brown.
In a medium bowl, add 1½ cups all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup granulated sugar. Whisk the ingredients to combine.
Pour in ¾ cup buttermilk and 1 (14.75-ounce) can creamed corn. Stir just until combined. Be careful not to overmix!
Pour the dough on top of the melted butter. Evenly spread the batter into the pan.
Use a knife to pre-cut 6-9 squares into the unbaked batter.
Bake for 20-25 minutes, or until the tops are golden and the cornbread is baked through. Allow the cornbread to cool for a few minutes before serving. Enjoy!
- At room temperature: Store tightly covered for up to 2 days.
- In the refrigerator: Keep leftovers in an airtight container for up to 5 days.
- To reheat: Microwave individual pieces, or heat several pieces in the oven until warmed through.
Calories: 276kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 424mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 349IUVitamin C: 0.004mgCalcium: 109mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Butter Swim Cornbread
This buttery cornbread is made for cozy dinners! Serve it alongside a bowl of chili, soup, barbecue, or your favorite slow cooker dinner. Here are a few more options to choose from!
