I’m from Canada, not the Southern States, but I still appreciate some good, classic Southern recipes. Cornbread is one of those items. I first realized how much I liked cornbread when I worked for a Canadian restaurant chain years ago.
Cornbread was a staple for many of the dishes served at this restaurant, and because my mother had never made it when I was younger, I was unaware how awesome it is.
I know there is a debate between the sweet and savoury cornbread lovers, and I have to say, as controversial as this statement may be, I am firmly in the sweet cornbread camp. Corn pieces in my cornbread? I can take them or leave them. But give me sweet cornbread over savoury. If you have a savoury recipe that you prefer, please, let me know, and I’ll try it. I’m all for fair chances!
The cornbread recipe I used I found here, and it makes A LOT of cornbread – a full 9 x 13 pan, so make some Southern staples, like chili or ribs, and prepare to feast!
Yield: 1 9 x 13 pan
1 c. butter, melted
1 c. sugar
2 c. buttermilk (or milk with 1 tbsp. vinegar or lemon juice)
½ tsp. vanilla
2 c. fine ground corn meal
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Preheat oven to 350°F. Line a 9 x 13 pan with parchment paper or lightly grease with cooking spray.
In a large bowl, whisk together the melted butter and sugar until combined. Add eggs and mix well. Whisk in the buttermilk and vanilla, and combine until smooth.
In a medium mixing bowl, whisk together the corn meal, flour, baking powder, baking soda, and salt. Pour dry ingredients into the buttermilk mixture, and fold together until all flour is moistened (it’s okay if the batter is a bit lumpy).
Pour the batter into the prepared pan, and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out clean.
Let cool 10 minutes before slicing and serving. Store in an airtight container, and reheat for 10-15 seconds in the microwave.
**If you like your cornbread a little sweeter, you can add up to a ½ cup more of sugar. Any more than that, and the cornbread becomes more of a corn cake instead of cornbread.**