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
- 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
- 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.
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!
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!
- 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
- 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.