Typically, cornbread is something that I couldn’t be bothered with. Bread that isn’t doughy? Dessert or snack that isn’t chocolate or sweet?
Lloyd said he’d be psyched if I made him cornbread. As if he cared what I was cooking, as long as I was cooking. I found a recipe that had over one thousand positive reviews, and I went for it.
Grandmother’s Buttermilk Cornbread Recipe
Ingredients
- 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
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
For some reason, I found this recipe very fun to make. I enjoyed stirring the ingredients together in the pan.
I’m odd.
The final product, in all its cornbread glory.
Look at that texture.
Perfectly corny, superbly bready. 
Heat, slather on some butter, and call it breakfast!
Golden perfection.
This recipe was good- great even- just not what I wanted. Something was missing. Lloyd gave it two thumbs up- but if I never lifted a finger and my favorite desserts appeared out of thin air, I’d probably give everything two thumbs up, too.
Unsatisfied, I made yet another corn bread this past weekend. I had ripped this recipe out of a magazine, and having everything on hand plus unexpected guests arriving in 30 minutes, this recipe fit the bill!
Southern Cornbread
Ingredients
- 5 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Directions
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
Truth: I liked this one less than the first one.
I found it to be rather dry and tasteless. However, my guests managed to eat 3/4 of it before I could bring any outside to Lloyd and his dad, who were working on my playhouse the shed.
Hence there being only two pieces left to photograph.
I’ve decided the problem (and yes, this actually is a problem) is that I want something sweeter. If you’ve been reading long enough, you know that I love sugar. The cornbread we had at the restaurant that I am trying to recreate was sweet. No wonder I had a change of heart!
I’ve done more research and my next batch will definitely be based on a recipe that claims to be a sweet corn bread.
I’ve come across a few that use maple syrup.
Don’t mind if I do.
Nothing wrong with a little cornbread.
I love cornbread! Especially warm with butter! Here’s my recipe for Sweet Honey Cornbread… http://thegourmandmom.com/2010/07/28/sweet-honey-cornbread/
I do love cornbread and you have two delectable winners there. The last time I made cornbread, the birds refused to eat it.
I really do love corn bread. Even as a kid, I always chose corn muffins over blueberry at breakfast. I have yet to master a perfect recipe, though. Mine is usually too bland and dry. The corn sticks at Bobby Flay’s restaurant topped the charts. I want his recipe!
I love cornbread and have been on the hunt for a slightly sweet cake like texture. Let me know if you come across the perfect recipe
These look beautiful though, I plan on giving the first one a try this weekend.
Liz, this looks great! Thanks for adding me as a FoodBuzz friend
I’m now subscribed to your feed and can’t wait to read more from you!
My husband makes the best cornbread. I think that it pretty much consists of corn muffin mix prepared the way that the box directs but he adds some creamed corn and a few tablespoons of sugar. The result is a very moist and sweet cornbread.
i have to agree with you, nothing is more therapeutic than fresh bakes and a healthy soup
your cornbread sounds great, thanks for sharing
I love cornbread… I just don’t make it for myself that often
That’s Yankee cornbread that you’re craving. Southerners never EVER get sugar near their cornbread.
I’m with ya, I like the sweet cornbread…it’s a nice contrast to the beans or chili.
there is also auntie Cathie’s fav recipe that you forgot about.
I believe you’ll find my cornbread delicious as well. It can be found in Isle #1….at Stop and Shop. Directly across from the Deli counter! Add small slab of butter, inhale and Enjoy ! And as alway…Bon Apetite !
Good cornbread can be really, really good. Not-so-good cornbread can be pretty terrible. I like the look of your first one! Yum!
I love cornbread! I like the one from Chi Chi’s that you can find in the supermarket. It’s in a pouch and you just add a few ingredients and mix it together. It’s almost more like corn cake though. I love it.
I love a good cornbread….especially the sweeter ones.
It’s a weakness ehehehe.
Mmmmm cornbread. I think I’ll make some veggie chili and crumble some cornbread drizzled with honey in it:)
The first one looks absolutely perfect! I bet the buttermilk gives it that perfect, fluffy texture!
I love cornbread- we never eat sugar in it but we do sometimes like honey on top. Always glad to see new cornbread recipes!
Nothing beats a good piece of cornbread with a good bowl of chili.. I’m still on the search for the best recipe though so I’ll have to give yours a try. I’m like you.. I love to work out and I love to bake so I think they kind of equal each other out? kind of
I love cornbread and the smell of it baking. Yours looks so soft and delicious.
You need a northern cornbread if you want sweet. Southerners don’t believe in sweetening theirs. Look towards recipes from the PA area. My mother-in-law makes on that’s to die for.
That being said, I think both of the ones you made (especially the top) look gorgeous.
I’ve been making this cornbread recipe for a while now and love it! We found some cinnamon sugar spread at the grocery store and it’s to-die-for with this bread!