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Buttermilk Corn Bread

Buttermilk Corn Bread
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I went to dinner at my Mom’s house the other day. My brother Mark smoked some ribs that were out of this world fantastic and we had a great time visiting and catching up with each other. My mom made some corn bread that was seriously so wonderful I may or may not have dreamed about it that night. 🙂 Light and slightly crumbly, with a rich buttery flavor this corn bread is a must-add to your fall baking list. It can be put together in about 10 minutes and bakes for 30. That’s pretty quick, right?

It would be amazing with this wonderful 3 Bean Chili, or these great Sweet and Savory Meatballs.

Hope some of you get a chance to try it!

Buttermilk Corn Bread with Jamie Cooks It Up!

Let me show you how to make it happen…

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1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 1 C melted butter and 1 1/3 C sugar. Mix it to combine.

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3. Add 4 eggs and beat until smooth and a bit frothy.

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4. Grab 2 cups of buttermilk and sprinkle 1 tsp soda over the top. Stir it in, allowing the baking soda to dissolve.

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5. Pour the buttermilk mixture into the mixing bowl and beat until combined.

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5. In a separate bowl combine 2 C flour, 2 C cornmeal and 1 tsp salt.

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Add the dry ingredients to the wet and stir to combine. Make sure not to over mix.

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6. Spray a 9×13 pan with cooking spray and pour the batter into it.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

buttermilk corn bread

Yum!

Buttermilk Corn Bread with pan

Serve and enjoy!

Here’s the handy printable…

Buttermilk Corn Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 (9x13) pan, about 16 servings

Ingredients

1 C butter, melted
1 1/3 C sugar
4 eggs
2 C buttermilk
1 tsp baking soda
2 C flour
2 C cornmeal
1 tsp salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 1 C melted butter and 1 1/3 C sugar. Mix it to combine.
3. Add 4 eggs and beat until smooth and a bit frothy.
4. Grab 2 cups of buttermilk and sprinkle 1 tsp soda over the top. Stir it in, allowing the baking soda to dissolve.
5. Pour the buttermilk mixture into the mixing bowl and beat until combined.
6. In a separate bowl combine 2 C flour, 2 C cornmeal and 1 tsp salt. Add the dry ingredients to the wet and stir to combine. Make sure not to over mix.
7. Spray a 9x13 pan with cooking spray and pour the batter into it.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serve and enjoy!
http://jamiecooksitup.net/2016/09/buttermilk-corn-bread/

Recipe from my dear mom, Pam Willahan
Buttermilk Corn Bread Jamie



Post a comment!

6 Comments

  1. 1
    gina
    September 6, 2016 at 5:07 pm

    I am not a huge fan of cornbread..is this recipe moister?

    • 2
      Jamie
      September 8, 2016 at 7:30 am

      Hi Gina,
      This corn bread is super moist. 🙂
      Best,
      ~Jamie

  2. 3
    Jamie
    September 13, 2016 at 7:56 am

    Yum! The BEST way to eat cornbread is with butter and honey! I love cornbread, but usually use a box mix. Thanks for the recipe! My dad cuts his up and puts it in his milk 😉

  3. 4
    Persida
    October 16, 2016 at 8:20 am

    Can I use sour cream instead of buttermilk?

    • 5
      Jamie
      October 26, 2016 at 7:56 am

      Persida,
      Thanks for your question. Unfortunately, sour cream won’t work as a substitute in this recipe.
      Best of luck,
      ~Jamie

  4. 6
    Janet
    April 22, 2017 at 8:49 am

    What kind of 9×13 pan is that? I noticed you use it often. I need a good pan that size.
    Thank you!!!!

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