Friday, October 28, 2011


I have been trying to make delicious cornbread, unsuccessfully, for at least 10 years.  I have always thought that things were better when made from scratch, until I tried making my own cornbread.  I have tried at least a dozen different recipes, with a huge array of ingredients including actual corn, but they all end up disappointing me.  Even recipes with rave reviews from others weren't quite what I was looking for.  Until yesterday.  I think this is the start of the rest of my life.  Either angels were shining down on my kitchen yesterday or I have finally found a cornbread recipe that was made just for me (and maybe you).  It is moist yet still somehow crumbly like cornbread should be, has an amazingly simple list of ingredients and it has the taste I have been searching for.  We had it with Chili last night and it. was. good.  Usually when I make cornbread with chili the only reason I eat it is because it has chili on it.  I would eat this cornbread by itself (and I did) or just with a little honey or butter, or honey butter.
This recipe is sweet, which is the kind of cornbread I like, but apparently where I was brought up has something to do with that.  I guess Southerners don't like sweet cornbread?  So if you are like me and you like sweet cornbread, keep reading.
The recipe calls for buttermilk but I didn't have any so I substituted sour milk (1 T vinegar in measuring cup then fill to 1 cup with milk, let sit for 5 minutes) and it was still amazing.  I also read a couple reviews and changed the recipe a tad according to the review recommendations.  I don't have a cast iron skillet, but I am sure it would do nothing but improve upon the recipe.  I almost didn't mix the ingredients in a pan, like the recipe stipulates because I thought I could just melt the butter in the microwave and mix it in a mixing bowl, but I decided I better stick to the recipe how it was written and not question it.  I am glad I did. :)

Corn Bread
Adapted slightly from
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk or sour milk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
1 T butter

Preheat oven to 375 degrees.  Once preheated, add 1 T butter to 8 inch square pan (or cast iron skillet) and place in oven.  Melt 1/2 cup butter over stove top in large pan.  Remove from heat and stir in sugar.  Quickly add eggs one at a time and beat after each until well combined.  Combine baking soda and buttermilk then stir into pan mixture.  Stir in cornmeal, flour, and salt until well blended (a few lumps are okay).  Butter should be melted and hot in oven, add batter to butter in pan and bake for 30-40 minutes or until tooth pick inserted in the middle comes out clean.  Let cool slightly before serving.  Serve by itself, with honey or butter, or with Chili.
about 8 servings

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