Buttermilk Cornbread

MelandBoysKitchen

I have been working on a personal cookbook for my family of our absolute FAVORITE recipes and I am happy to say that I am DONE! I posted all about it on Melandboys here.   I love the way it turned out but let me tell you it was a bit challenging to put together, since as you know I have collected a lot of recipes over the years:)  I had to sort through all of my posts and my old cookbook  binder that is stuffed with recipes and falling apart!  I wanted to find the best of the best to put in our family cookbook. So, I now have a list of recipes that we love that somehow were never posted here on Mel and Boys Kitchen.  The first one I am excited to share with you is this Buttermilk Cornbread that is somewhat of a staple at our house, especially during ‘soup season’.  I am telling you–IT IS THE BEST CORNBREAD ever, hands down!  It comes together fast and with ingredients that I keep on hand.  I know that some of you do not keep buttermilk as a staple, but seriously you should!  It makes the best waffles, muffins, rolls, biscuits, cake and I could go on (just look here in the buttermilk section of our Recipe Index)!  We have this cornbread often and I even make a batch for my son Coleman (who has Celiac disease) by subbing out the flour for a gluten free blend.  It is especially good slathered with Grandma’s Honey Butter.

Buttermilk Cornbread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Melanie ~www.melandboyskitchen.com

Print Recipe

Pin Recipe

Description

This Buttermilk Cornbread recipe is simply the best! Easy to make and oh so good! It is a family favorite for good reason!

---

Ingredients

Scale 1x2x3x

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375. Grease an 8inch square pan.
2. Melt butter and stir in sugar. Then add the eggs and stir until well blended.
3. Combine buttermilk with baking soda and stir into wet mixture.
4. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
5. Pout batter into the prepared pan.
6. Bake in preheated oven for 30-40 minutes, or until toothpick inserted in the center comes out clean.

*you can add 1-2 cups grated cheese and chopped green onions for a fun variation

*You can cook it in a 9×13 for a thinner cornbread or of course double for a thick bread.  Be sure to adjust baking time