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?
Hope some of you get a chance to try it!
Let me show you how to make it happen…
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.
5. 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.
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.
Serve and enjoy!
Here’s the handy printable…
Recipe from my dear mom, Pam Willahan