Sweet Buttermilk Cornbread

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter,,

Sweet Buttermilk Cornbread

  • 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
  • 1/2 cup canned or defrosted corn kernels

  1. Preheat oven to 375.  Grease an 8" square pan.
  2. Melt butter, stir in sugar and eggs.
  3. Combine buttermilk and baking soda, stir into butter mixture.
  4. Stir in cornmeal, flour, salt and corn kernels.  Do not over mix, leave some lumps.
  5. Bake for 30-40 minutes.
  6. To store for more than a day, freeze.  To revive yummy cornbread reheat in microwave

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