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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?
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!!
my batch has been in the oven for 6 mins now
I added jalapenos, cheddar cheese, and Frank's Red Hot Sauce to make Angry Jalapeno Cheddar Cornbread!&nbsp; Thanks for this recipe!! :D<br />
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&nbsp; prefer sweet cornbread&nbsp; 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!<br /> 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!<br />
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.
Nice receipe.&nbsp; However, This is Yankeefied cornbread (because of the added sugar) and taste ok if you are a Yankee and&nbsp;a few&nbsp;Rebels.&nbsp; However, for true Southern Corn Bread, leave out the sugar and you might like the true corn bread taste.<br /> <br /> Just a thought; I can eat it both ways but prefer the corn bread without the added sugar.
many of my friends in Mississippi and Louisiana would disagree with that I had friends down there that made it both ways I always liked a little diced green chili in mine and a can of whole kernel corn too. :)
We always add about a teaspoon of sugar to ours. You can't taste any sweet but it adds something to it. 2/3 cup and I would die ! :)
I too prefer the unsweetened corn bread. I've found a jiffy mix that is unsweetened or less sweetened. In this recipe could egg beaters be substituted for eggs?
I hope you can help. You refer to baking soda, which appealed to me because of aluminum, etc in baking powder (I know there are non-aluminum types but they still sell the aluminum one). However, the picture shows baking powder. I grew up thinking they are different. Which does one use.
baking powder is baking soda with cream of tartar, one bubbles with water, the other bubbles with heat.
Muchas gracias! <br>I will assume they have those qualities respectively. <br>Gee, knowing that is empowering in the kitchen.
Yes, it should be baking SODA. If you read the image note, I mention it there :)<br />Sorry for the confusion!
Family tradition for corn bread - Add crumbled bacon.
Bay area FTW! You can tell by the milk. ^.-<br />
I love cornbread, although I like to make it with twice that much salt and about 1/6 that amount of sugar. That way it tastes great with jam or honey.<br /> <br /> For some variety you can use this same batter in waffle irons for yummy crunchy cornbread waffles. My personal favorite variation is to add about a cup of corn niblets to the batter.<br />
great recipe, tried it yesterday
No one makes cornbread anymore? Gosh! WHat happened to cornbread?
That looks awesome I just might have to make some.

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Bio: Former Living &amp; Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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