Sweet southern cornbread
A staple in any real southern woman’s cookbook is cornbread. It can’t be too dry or too pudding like, and it can’t be bland. You should be able to enjoy your cornbread minus any butter or honey - though I personally enjoy it slathered with real butter. None of that margarine or fat-free nonsense either! This recipie I have made many times and brought to many gatherings over the years. It’s always a hit! Every New Years Eve, I make it along with crockpot black eyed peas to bring luck in the new year. Let’s hope it works in 2021!
Give it a try and let me know what you think!
Ingredients
1 cup butter, softened
1⅓ cup granulated sugar
2 cups buttermilk (see Note for easy substitution)
4 eggs
1 teaspoon salt
1¼ cups cornmeal (found by the flour)
2¾ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
Instructions
Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
In a large bowl, mix the butter and sugar until creamy. Add the buttermilk, eggs, and salt and mix until combined. Add cornmeal, flour, baking powder, and baking soda. Mix to combine.
Pour into the prepared baking dish. Bake until golden. Check the middle with a dry toothpick. Mine bakes for about 30 minutes but start checking it after 20 minutes.
Serve warm with butter or honey.
NOTES
Buttermilk Substitution: If you don’t have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes. It sounds weird and looks weird, but I tried it and it works.
This can easily be halved and baked in a 9×9 pan.