Although Fall began officially in September. I can’t really grab a hold until October. And to celebrate my unofficial beginning of my very favorite season, I am posting one of my most frequently asked-for recipes. If I had a dollar for every time someone wants this recipe, I could buy another electric pressure cooker. Oh wait, I bought that last week and I’m insanely excited about it. But more about that later. This cornbread is a keeper. I’ve made it for years, and whether it accompanies chili or raspberry jam, it is the very best. And yet another shout out to JM in San Francisco. She gave this recipe to me in the first place. She’s a genius and I hope she knows it.

The Best Cornbread
2 eggs
1 cup sugar*
2 cups buttermilk
2 cups flour
1 cup cornmeal
1 tsp. salt
2 tsp. baking soda
1 cup vegetable oil**

Mix eggs, sugar, and buttermilk together. Add the rest of the ingredients. Bake in a 9X13 at 400 for 15-25 minutes.

*This amount of sugar is a bit steep for me. Ever since I read Good Calories, Bad Calories, I cringe at really sweet things that are meant to be savory. I belong to the camp that believes cornbread is a savory, not a sweet. So, I usually about about 1/2 cup sugar or even less if I’m feeling really tough. Sorry I’m not that much fun anymore.

**I’ve made this with 1 cup of butter instead of oil, and boy oh boy is it divine. A bit more fattening and expensive, but divine nonetheless.

 

Tagged with:
 

5 Responses to Bread: The Best Cornbread. Period.

  1. jenlinmin says:

    I got my new Penzey’s catalog last week and it had a really interesting looking recipe for cowboy beans, which I just bought the ingredients to make it this weekend. I was planning on making cornbread with it and I will definitely try your less sugar and butter rather than oil suggestions. I’ve never even thought to tinker with this recipe. So glad you did! XO

  2. EmRuss says:

    I have been making this since you handed it out to the YW in that cute book, years ago. You are TOTALLY right. It is the BEST cornbread. period.

  3. [...] Pour into large buttered casserole. Cover and bake at 350 degrees F for 35-40 minutes. Serve with fresh corn bread (they can bake together). If you don’t have time for the cornbread, serve with tortillas [...]

  4. [...] Corn Bread for Stuffing Sweet Potato Casserole Corn with Fresh Herbs [...]

  5. [...] How to Cook a Turkey in a Bag Roast Turkey Sage Stuffing Recipe Fruit & Sausage Stuffing Recipe Corn Bread for Stuffing Sweet Potato Casserole Corn with Fresh Herbs Cannon Family [...]

Leave a Reply to Dinner: Cheese-Beans Cancel reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

Set your Twitter account name in your settings to use the TwitterBar Section.