Corn Bread




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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.

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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


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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    26 Discussions


    9 years ago on Introduction

    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!!


    9 years ago on Step 6

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


    10 years ago on Introduction

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


    1 year ago

    I would use organic. The bt toxin and glyphosate found in GMO products like what is in the picture has been shown to cause many health problems. It is why autoimmunity, food allergies and cancer are on the rise. BT Toxin has also been found to cause the body to react as if you had food poisoning. We have a group on Facebook called Synergistic Illness. If you look at the comments in the pinned post there are many studies showing the harm GMOs and the toxins they spray on them do.

    Ben Ash

    6 years ago on Step 2

    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)


    Reply 10 years ago on Introduction

    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?


    Reply 9 years ago on Introduction

    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.


    9 years ago on Introduction

    Nice receipe.  However, This is Yankeefied cornbread (because of the added sugar) and taste ok if you are a Yankee and a few Rebels.  However, for true Southern Corn Bread, leave out the sugar and you might like the true corn bread taste.

    Just a thought; I can eat it both ways but prefer the corn bread without the added sugar.

    3 replies

    Reply 7 years ago on Introduction

    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. :)


    Reply 8 years ago on Introduction

    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 ! :)


    Reply 8 years ago on Introduction

    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.

    3 replies

    Muchas gracias!
    I will assume they have those qualities respectively.
    Gee, knowing that is empowering in the kitchen.