Over the last few years, I’ve tried a number of different cornbread recipes, trying to find one that was delicious while not terribly unhealthy. After about 7 different recipes, I gave up. I’m afraid I just can’t reconcile myself with any other cornbread recipe than the one I grew up eating. And no, it’s not healthy. It has so much butter and sugar in it that it’s almost a dessert.
Growing up, we often ate this cornbread with my mom’s homemade baked beans. Two items were highly sought after–the sugared salt pork on top of the beans and the cornbread. We had a rule about how much of your beans you had to eat before you could have more cornbread. There was even honey butter to slather on it. Yeah, my mom is awesome.
If you peruse the web much for cornbread recipes, you’ll find that people tend to have very specific ideas of what cornbread should be like. Some like it not-too-sweet, some like it dry so that it soaks up lots of butter, some like it sweet (some folks even make theirs with a cake mix in the batter), and still others like to mix in chilies or creamed corn.
This particular recipe for cornbread is based on my mother’s recipe, and it is sweet and buttery, with a tender, cake-like texture. I made it for my roommates my first semester of college, and the entire pan was gone almost in the blink of an eye. Be sure not to over-bake it to make sure it doesn’t dry out–pull it out of the oven when a toothpick inserted in the center comes out with a couple crumbs attached. Enjoy it with some fresh-whipped honey butter or a hot bowl of chili–perfect for a blustery fall evening!
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 eggs
- 1 cup cornmeal
- 1 1/2 cups flour (spooned lightly and leveled with a knife)
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
Preheat oven to 375*.
Cream butter and sugar until light and fluffy. Ad eggs and cornmeal and mix well. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to egg mixture alternating with the buttermilk, mixing thoroughly after each addition. Bake in a greased 8" pan for 25-35 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Be careful not to over-bake!