The perfect side for a chilly day, corn bread goes with everything; soups, stews, chili, eggs and bacon…why not!?
It is quick to make; moist, with a tender crumb, not overly sweet and bursting with good corn-iness (yes, yes I am and proud of it, it’s a German thing). Nothing like what you will get out of a box!
In a mixing bowl, cream together the butter and sugar using a stand or hand mixer.
Add your eggs…and milk and buttermilk* and mix well.
TIP: No buttermilk? No problem! Measure 1 cup milk and stir 1 tablespoon vinegar or lemon juice, let sit for about 5-10 minutes. Then use the amount needed.
Add flour and cornmeal…
and baking powder and salt…
Mix all ingredients until well blended.
Preheat oven to 400 degrees.
Pour into a greased 9×13 baking pan.
Bake at 400 degrees for 22-27 minutes, until toothpick comes out clean.
Cut into squares and serve warm with honey and butter.
I was a little impatient and served this up forgetting to take a picture of the finished product as a whole!
Please take a moment to enjoy this series of mouthwatering photos…
place a nice pat of butter on the warm corn bread and drizzle honey on top…
and maybe a smidge more honey…
Until it drips into a beautiful little golden, sticky puddle that you can dip your cornbread in to, at will.
- ⅔ cup butter, softened
- 1 cup sugar (I like pure cane sugar, unbleached)
- 3 eggs
- 1 cup milk
- ⅔ cup buttermilk*
- 2 ⅓ cups all-purpose flour (I like unbleached, organic)
- 1 cup cornmeal (I like Hodson's Mill)
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- Butter and honey for serving
- *No buttermilk? Add 1 TBL vinegar or lemon juice to 1 cup milk, stir, let sit 5-10 minutes and you have buttermilk.
- Cream together butter and sugar in a mixing bowl.
- Add eggs, milk and buttermilk and mix well.
- Add flour, cornmeal, baking powder and salt.
- Mix until combined, trying not to over mix.
- Scoop batter into a greased 9x13 inch pan.
- Bake at 400 degrees for 22-25 minutes, until toothpick inserted comes out clean.
- Let cool a few minutes, then cut into squares and serve with a pat of butter, drizzled with honey.