The Best Sweet Cornbread
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 9x13 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 prepared baking dish. Bake until golden. Mine bakes for about 25 minutes but start checking it after 20 minutes.
- Serve warm with butter and 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.
- This can easily be halved and baked in a 9x9 pan.
Original Recipes visit: The Best Sweet Cornbread @ the-girl-who-ate-everything.com
I love this recipe, it had been my go to for a while and thought I would drop a comment! The only thing is is my cornbread normally takes about 45- 60 minutes in the oven... not sure why it's such a vast difference.
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