Wednesday, December 07, 2011

Buttermilk Cornbread

I like cornbread. I *love* sweet cornbread. You know, the kind that almost tastes like a cake? And one that holds together and doesn't crumble into dust before you get it to your mouth (like a certain unnamed box version...).  This may be the world's perfect cornbread recipe. Or at least Lori's perfect cornbread recipe. Yum!  (taken from

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 F. Grease an 8 inch square pan.
  • Melt butter in large microwave-proof bowl. Stir in sugar, then add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Add cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Smooth out the top.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool, then cut into 16 squares.
Yield: 16

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