Homemade Cornbread
Printable Recipe
Ingredients
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe courtesy Paula Deen (TIE, pg. 45)
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Bobby's Moist and Easy Cornbread
Recipe from Food Network and Paula Deen
I tried this recipe which is similar to others but so very delicious! Moist that is the word to describe this delicious cornbread. It is so good that I couldn't wait to eat supper tonight to have some more of it! Yes! Paula Deen and her family are great cooks. Do I recommend this recipe why Yes I do! I used Blackwell's Fresh Ground Yellow Plain Cornmeal which is made right here in Johnsonville, South Carolina! I used a good unsalted butter and fresh buttermilk. My fresh hen eggs were an added plus. I'll leave you with the first words I uttered when this cornbread was hot out of the oven.
I tried this recipe which is similar to others but so very delicious! Moist that is the word to describe this delicious cornbread. It is so good that I couldn't wait to eat supper tonight to have some more of it! Yes! Paula Deen and her family are great cooks. Do I recommend this recipe why Yes I do! I used Blackwell's Fresh Ground Yellow Plain Cornmeal which is made right here in Johnsonville, South Carolina! I used a good unsalted butter and fresh buttermilk. My fresh hen eggs were an added plus. I'll leave you with the first words I uttered when this cornbread was hot out of the oven.
"OH MY GOSH THIS IS GOOD!"
Today I am Penelope!