The Best Sweet Cornbread
Serves: 24
Ingredients
Instructions
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.
Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Original author is listed as Cheri McClean.
Serves: 24
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.
Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Original author is listed as Cheri McClean.