Corn Bread

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Introduction: Corn Bread

Make this simplest, most delicious corn bread for your holiday dinner. It doesn't take a lot of time to whip up this buttery, moist corn bread from scratch, and by having these ingredients on hand, you can have corn bread any time!

A great dish for Thanksgiving, Christmas, any time! Corn bread rounds out a meal unlike any rolls or yeast bread can. With this quick, easy recipe, you can impress your guests with the gift of homemade corn bread, just like Grandma used to make.

Step 1: Ingredients

  • 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

* I only had regular milk on hand, and no vinegar or cream of tartar to mix with it to make buttermilk. Though it's not as classic, it still tastes great!

Step 2: Preheat Oven

Preheat the oven to 375oF (175oC).

My oven tends to get too hot, so I bought a thermometer to hang inside and check the temp. Definitely worth the investment - it was reading about 100 degrees hotter than it should have been!

Grease your 8" x 8" pan.

Step 3: Melt Butter

Melt butter in a saucepan over medium heat.

Remove from heat.

Turn off burner.

Step 4: Add Remaining Ingredients

In same pan, add sugar and stir.

Quickly add eggs and stir until well blended.

In a separate cup or bowl, combine buttermilk and baking soda. Stir to dissolve. Add to pan.

Add cornmeal, flour and salt and stir just until it's all blended. A few lumps are good.

Pour batter into prepared pan.

Step 5: Bake

Bake in preheated over for 30-40 min.

Cornbread is done when a toothpick inserted in the center comes out clean.

Step 6: Eat

Enjoy!!!
NOM NOM NOM

Seriously, your friends are going to be amazed that you made cornbread from scratch! I mean, who does that anymore??

Plus you can add stuff to it, like frozen or fresh corn, jalapenos, or even blueberries for a breakfast snack.
What will you add to yours?

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    24 Comments

    I made this for Thanksgiving and it was delicious! I did lessen the amount of sugar and I lightly spread the top with honey while it was still warm. YUMMY!!

    I added jalapenos, cheddar cheese, and Frank's Red Hot Sauce to make Angry Jalapeno Cheddar Cornbread!  Thanks for this recipe!! :D

    I like the thoughts of adding kernel corn or blueberries. You could probably use the same mix to make flannelcakes on a cold morning!

    Now who is going to make the ham and beans?

    Thanks for your recipe. Today I baked it for the first time and I must say it is excellent! In my country, pastries to meat dishes do not eat, so next time I make it without sugar. Benash from Czech republic (Europe)

    Im assuming this is the northern style cake like sweet cornbread from the description?

    It's got to be. No self-respecting Southerner would serve sweet cornbread! (Might as well use Jiffy mix- yuck!) It just doesn't go with brown beans- you know?

    As a southerner with great self respect; I can say that I  prefer sweet cornbread  over dry unsweetened southern style. Can't seem to get by the wasp-nest texture of traditional cornbread. As far as adding niblet corn goes, leave me out!
    After looking at several of this Lady's recipes, I'm willing to venture above the Mason Dixon line and try to invite myself to thanksgiving dinner at her Yankee table. Thanks for the recipe!

    I wouldn't blame you. Her recipes do seem good. A buddy of mine makes sweet cornbread, collard greens and shrimp and grits once every winter. He puts a tiny bit of maple syrup in with his grits though. Tastes great.