Wednesday, February 24, 2010

Buttermilk Corn Bread

I've only ever made corn bread from a mix - usually Jiffy. I wanted to try making homemade this time and my, oh my, is this delicious! I found this recipe on and I didn't change any of the ingredients. The only thing I changed is that I mixed mine in a mixing bowl instead of the pan. I think it's perfect just the way it is!


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt


Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. (I transfered the butter to a mixing bowl at this point) Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain.

Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Mine was ready to come out of the oven after about 35 minutes.

I didn't get a picture of them out on a plate - we had company over and we were too busy eating! ;) You'll just have to trust me on this one. These are way better than any box cornbread!! This will certainly be my staple cornbread recipe from now on!



mary said...

This is my favorite cornbread recipe: from my grandmother. We always make it in an iron skillet so it gets a great crust. Sounds like it's a little less sweet than this one.

Yours sounds great too though, I love the idea of including buttermilk. I think I will try that next time I have some extra buttermilk in the fridge!

Stefanie said...

That recipe looks yummy too Mary!

I would have cooked this in an iron skillet but I don't have one!

Maybe I need to ask Santa for one next year. :)