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  • Over the past few months, I’ve been documenting my adventures in baking with my new KitchenAid mixer. Last weekend, I decided to do things a little differently and bake something without the mixer. For some reason – I have no idea why – I got an inkling to make corn bread. I didn’t grow up eating it, and I can’t say that I’m the hugest corn bread fan, but for one reason or another, I wanted to bake it.

    I thought it would be easy. I found a couple of recipes and selected one. I had all of the ingredients ready – even the bacon grease! I baked up the corn bread and pulled it out of the oven and…disappointment. In short, it was disgusting. The flavor was totally off and the bread was flat – it didn’t rise at ALL. I couldn’t even finish the piece I had cut off to sample. The entire thing went in the trash. So sad.

    But I would not be deterred. I flipped through a couple of the cookbooks I have here, and while they had corn bread recipes, they weren’t quite what I was looking for. So I turned to one of my favorite recipes sites – allrecipes.com. And on that site, I found the below recipe for Grandmother’s Buttermilk Cornbread.

    I pretty much followed the directions exactly, with the only difference being that I actually pre-heated the pan in the oven.

    Here’s a shot of me mixing all of the ingredients together in the skillet. Remember not to have the temperature TOO high, otherwise you might start cooking your eggs when you put them in.

    Cornbread Mix in Skillet

    Here is a shot of my loaf of cornbread out of the oven. Notice how it has a nice golden color and has a lofty rise in the middle.

    Cornbread Loaf

    And finally, here’s a close-up shot of the most amazing cornbread I’ve ever tasted.


    It has the perfect amount of flavor – a hint of sweetness that wasn’t too sweetness, that nice cornbread texture, it was moist and thick without being too dense. It was GREAT. It totally made up for my first attempt. Even my friends agreed that it was the best cornbread they’d ever tried. All that being said, I feel very confident in recommending this recipe.

    Grandmother’s Buttermilk Cornbread

    Grandmother’s Buttermilk Cornbread
    (serves 9 )

    ½ cup butter
    2/3 cup white sugar
    2 eggs
    1 cup buttermilk
    ½ teaspoon baking soda
    1 cup cornmeal
    1 cup all-purpose flour
    ½ teaspoon salt

    1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
    2. Melt butter in large skillet. Remove from heat and stir in sugar.
    3. Quickly add eggs and beat until well blended.
    4. Combine buttermilk with baking soda and stir into mixture in pan.
    5. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
    6. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

    Recipe provided by www.allrecipes.com. Recipe submitted by: BETHANYWEATHERSBY.

    5 Comments so far. Please add yours!

    • Natalie Z says:

      I don’t think we could live without homemade cornbread (honey-butter required). Hope you are having a great day!

      • Miriam says:

        Do you use honey-butter in the recipe or on top of the baked cornbread?

    • Natalie Z says:

      I use it on top, but I do often substitute honey or agave for the traditional sugar.

    • denise says:

      looks delish! glad you got permission to print the recipe!

    • Yum! Looks very similar to the recipe I use. We love it too!

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