I love making cornbread to go along with a big pot of soup beans and fried potatoes, or to serve along side a bowl of homemade chili. In the past I always made my mom’s recipe, and while my mom was a great cook, I was never quite satisfied with it. It always seemed a little dry to me. (sorry mom)
So I decided to experiment a little. The only things I did different was add an extra egg, and a little more buttermilk then normal and it came out just right. This recipe is cornbread perfection. Crispy around the edges, moist and fluffy in the middle. Cornbread tastes best on the day that it’s made. Don’t worry though, as good as this recipe is, there wont be any leftovers.
Serve warm with real butter.
Ingredients
- 1/2 cup butter
- 1/3 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
Directions
- Preheat oven to 350 degrees. Grease a small cast iron skillet "6 inches", (or regular baking pan "8 inches") and place it in the oven as it preheats.
- Melt butter and allow to cool slightly. Add eggs and buttermilk and beat until well blended.
- Combine cornmeal, flour, sugar, baking soda and salt, Stir with a whisk until combined.
- Add buttermilk mixture to flour mixture and stir until well blended and few lumps remain.
- Carefully remove pan from oven, and pour batter into the pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Shared with: Mommy’s Kitchen, Eat At Home
april
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I haven't tried making bread, anything about bread. Your recipe is simple, I might try it someday! Thanks for sharing!
It's a really easy recipe Lani, I hope you'll give it a try. It's good with homemade chili to. :)
so April, corn bread is not bit over here, but could I make this just in a regular pan or does it really need to be a cast iron skillet? I don't have one :(
You don't have to use a cast iron skillet Tara, it just helps give the cornbread a slightly crispy crust. A regular baking pan would be fine.
Yum! I adore cornbread AND I adore baking with buttermilk - it always gives such a nice moist end result.I look forward to making your recipe! :-)
I'm glad to see that someone else adds sugar to theirs! I can't stand it without sugar.
I've had it with and without sugar, the sweet type is definitely best.
So what size is a "small" cast iron skillet or "regular" baking pan?
Marilyn, by small cast iron skillet, I meant a 6 inch skillet or 8 inch pan. I changed the measurements in my post, thanks for bringing it to my attention. :)
With sugar or without - the age old question :-) Love that yours has buttermilk in it!
Tiffany, I was surprised so many people had such a strong opinion on whether to use sugar or not. I didn't know there was any other way to make it until about 10 years ago, because I was raised eating my mom's cornbread, which always had sugar. Either way, it's delicious.
I've never made cornbread without oil in it. Last time I made mine I increased the oil from half a cup to three fourths and that seemed to do the trick for me. Not as dry.Pam
Thanks for dropping in and commenting Pam. :)
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