Sunday, July 29, 2012


Cornbread is a side dish I like to serve often- such as with chili, or this beef & bean casserole. However, I could never settle on which recipe to use.  I went through MANY recipes before finding this on, and adapting it a little bit.  This is exactly what I like in a cornbread!  It's quick to make, uses normal ingredients, and is light & fluffy.  It's not too dense or too cakey.  Someday I'll probably try making this a little healthier (like using some wheat flour), but for now, I'm happy to have a cornbread recipe that I can count on!!

After mixing the dry ingredients in a bowl, you make a well in the middle and add the wet ingredients to that.

You want to mix the batter just until everything is incorporated.

Printable version here

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/3 cup white sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
2 eggs
1/4 cup butter, melted

1. Mix dry ingredients, make a well, add buttermilk & eggs and stir until almost combined.  Add melted butter & mix until just combined.

2. Pour into a greased 9x9 inch metal baking dish.  Bake at 425º for 20 minutes.

*You may substitute 1 cup milk + 1 tbsp. white vinegar or lemon juice for the buttermilk. Combine and let sit for 5 minutes before using in the recipe.

Recipe source:

Why I love it? It has the perfect flavor & texture that I'm looking for in cornbread- soft (with slightly crisp edges), and just a little sweet.  It comes together quickly, too!

1 comment:

  1. Do you know if I could substitute the buttermilk for regular milk?