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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. ๐ 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!
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.
Yum!
Serve and enjoy!
Here’s the handy printable…
Buttermilk Corn Bread
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!
Recipe from my dear mom, Pam Willahan
I am not a huge fan of cornbread..is this recipe moister?
Hi Gina,
This corn bread is super moist. ๐
Best,
~Jamie
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 ๐
Can I use sour cream instead of buttermilk?
Persida,
Thanks for your question. Unfortunately, sour cream won’t work as a substitute in this recipe.
Best of luck,
~Jamie
What kind of 9×13 pan is that? I noticed you use it often. I need a good pan that size.
Thank you!!!!
Janet,
I got the pan at Walmart several years ago. Not sure if they have the exact one still, but have seen some there that are similar.
Best of luck!
~Jamie
I just want to say thank you for this recipe. I’ve been trying for 25+ years to find a corn bread recipe that hubby and I both like and I think this is it. Hubby loved it, and so did I! Thank you!!!
Fabulous crumb and taste! Best cornbread ever, and I’ve been baking it for years. . . the wrong way, apparently. I baked it for 35″ and should have given it another 3, but that’s just the vagaries of one’s oven and weather, etc. I’m printing this out to have on hand.