Ordinarly, I make Marie Calender’s cornbread from a mix, but I thought for this occasion, I should help him make it from scratch. I found a highly rated recipe on Allrecipes – Grandmother’s Buttermilk Cornbread. It’s a great one bowl recipe and I would definitely make it again. It’s nice and sweet, and very moist. We doubled the recipe and used three disposable 8×8 pans with a nice fluted edge and only baked it for about 18 min. I sent two to school and we ate one at home.
INGREDIENTS
1 stick butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cafe Rio Sweet Pork Barbacoa Salad
I love to bake, especially cookies, cakes, and pies.
{ 14 comments… read them below or add one }
Barbara,
I love to bake cornbread too! It is just about like “Grandmother’s Buttermilk Cornbread”.
I am going to add buttermilk to my cornbread from now on.
Thanks,
Bren
Good timing. I was just looking for a cornbread recipe to serve with my split pea soup. Warm with butter, heavenly.
I love chili with my cornbread! I don’t really have a go to recipe for this so I will have to try this one next time!
That cornbread looks marvellous. I adore cornbread and I first tasted it only a few years ago. I think buttermilk is definitely the way t go too :)
I LOVE cornbread, this looks great!
You can never go wrong with cornbread. Yum!!!!
Being from Mississippi, we had either corn bread or biscuits with nearly every mean my grandmother made. The cornbread we make is much simpler – just corn meal mix, one egg, and buttermilk. You just mix up how ever much will fill your skillet! It needs to be thick, but pourable. Then you heat up about 2 tablespoons of shortening or ( gasp) bacon grease in a cast iron skillet until it is almost smoking, then pour in your batter. Bake at 350 until it is done. Perfect for crumbling into soup or chili or just eating with a generous serving of butter!
Yum, yum, yum! This recipe sounds so awesome! And as a sidenote…I, too love Marie Calendar’s corn bread. Where do you get it? Just at the grocery store? I’ll have to see if we carry it in ours.
Thanks for the nice comments. Please let me know what you think if you try it.
Lisa – my mom kept a can of bacon grease to cook with all the time growing up. It really does add a lot of flavor. Thanks for sharing your grandmother’s easy recipe.
Marisa – I can get Marie Calender’s both in my local grocery stores and at Sam’s Club. I think it tastes just like what you get at the restaurant.
I bet that tasted great! I love buttermilk in baking…
Gotta love the lightly browned edges. Looks like you stole the corner for yourself :)
Jude – lol. I’m not an edge person on cake or brownies, but on cornbread – definitely!
Hi
In your introduction, you mentioned that you only baked the 3 cornbreads for 18 minutes, but in your instructions for making 1 cornbread you instruct to bake the cornbread for 30 to 40 minutes. If baking 3 at a time wouldn’t the baking time be longer for 3 than 1.
Jackie thanks for the question. Since I divided the batter into three pans instead of two (I doubled the batter) the cornbread wasn’t as thick and cooked faster. Everyone’s oven differs, so just check it often and if it looks nicely brown and set use a toothpick to test it.
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