Corn Bread

Sometimes, there is just nothing better than cornbread to go with your soup... Yum. I admit that I usually use the boxed Jiffy pre-mix, but after making this and realizing how easy it is to make it from scratch, I don't think I'll ever use the box again! This made cornbread that was sweet, moist and didn't fall apart like the boxed stuff always does. YUM!


1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk (1 cup milk with 1 Tbsp. vinegar or lemon juice)
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Preheat oven to 375 degrees F (175 degrees C).

Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar.

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. Sorry... the only picture I got was in the oven! I guess I was hungry this night!



Anonymous said...

Hey, so I just wanted to comment that I love cornbread but hate the waiting 30-40 min. So, I did a batch of my recipe and then sprayed my cookie sheet with pam and baked it. It only took 15 min and the bread was soo moist because of less time in the oven. And who doesn't love cooking fast? It makes the bread thin obviously but then don't cut it just spread butter on top! Hope ya like it if you try it out. Smile. Tamara

Hannah said...

I love cornbread too! I am loyal to my recipe, but I yours sounds too good to not try! I'm going to make it tonight.

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