I first had this cornbread at my aunt’s house, and it is completely to DIE for! It is, hands-down, the best cornbread I’ve ever had. Even with doubling the batch, it’s gone before you know it. (I would highly recommend doubling the batch. You won’t be able to keep your hands off!)
Here’s the recipe:
Buttermilk Corn Bread
Adapted from The Food Nanny Rescues Dinner
1 cup all-purpose flour
1 cup yellow cornmeal**
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) butter, melted
2 eggs, beaten
- Preheat the oven to 350 degrees. Grease an 8 x 8-inch baking pan or generously grease a 9-inch cast-iron skillet.
- Combine the flour, cornmeal, sugar, baking soda, and salt in a large bowl.
- Combine the buttermillk, butter, and eggs in a medium bowl and mix well. Add to the flour mixture and stir until just blended. Do not overmix.
- Scrape the batter into the prepared pan and bake for 25 to 30 minutes (unless doubled, then double the time) or until the top is golden brown and the center feels firm when pressed.
- Serve with honey butter or maple butter.
**Instead of using regular yellow cornmeal, my aunt made a delicious adjustment that I would HIGHLY recommend. Substitute the yellow cornmeal with Bob’s Red Mill Course Grind or Medium Grind Cornmeal. It adds a really nice texture to the corn bread that isn’t usually found in most recipes.
I hope you enjoy!
