Buttermilk Cornbread

Posted by Vanessa in Cooking, January 5, 2010

As promised, here it is, ladies and gentlemen.  The best cornbread you’ll ever sink your teeth into.  Okay, well, I hope so.  I know those are high expectations, but for me, it’s the real deal.  And I think my daughter agrees.  It’s all she’s asked for since we made it.  Well, and Cheerios.   She is 2 after all.

This recipe is simple to put together too, and you can do it all in one saucepan.  The Phoenix loved it broken into pieces and used as a topping for his Chicken and Black Bean Chili.  I prefer it warm, topped with butter and honey.  Oh wow, my mouth is watering now…

Seriously, it is.  Too bad we finished the rest of it tonight with dinner.  In the words of my daughter, “What a bummer.”

“Make more, Mommy, make more!”  (I love it when she says that.)

The Ultimate Buttermilk Cornbread

recipe from allrecipes.com
  • Prep Time: 15 minutes.
  • Cook Time: 30 minutes.
  • Ready in 45 Minutes.
  • Makes: 9 Servings
  • 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 x 8 baking dish with cooking spray.
  • Melt the butter in a medium saucepan. Remove from heat and stir in the sugar. Add both eggs and whisk until well blended. Combine buttermilk and baking soda and then stir into mixture in the saucepan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake for 30 minutes or until a toothpick comes out clean from center of pan.

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