There’s nothing like country cooking and this recipe for cornbread is as country as it gets.
Baking cornbread was always something I assumed I could never make so like most, I just avoided making it. But just recently, there was a chilli cook-off with the family and I felt the urge to try something I had never made before and cornbread was something that seemed appropriate for the occasion. I found this super easy recipe and used buttermilk instead to get that rich and moist taste. And honestly, I was pretty impressed how well it turned out the first time around so I decided to share the recipe on the blog.
Follow along for this super simple cornbread recipe that everyone will fight over!
- 1 1/2 cups of medium grind cornmeal
- 2 1/2 cups of buttermilk (room temperature – this is key)
- 2 cups of all-purpose flour
- 1 tbsp baking powder
- 1 tsp. salt
- 2/3 cup of white sugar
- 2 large eggs (room temperature – also very important)
- 1/2 cup vegetable oil
- In a small bowl, combine cornmeal and buttermilk, let mixture stand for 10 minutes ( leave in longer if you have the time. The longer it stands, the more moist your bread will turn out)
- Preheat oven to 400 degrees
- Grease a 9 x 13-inch baking pan (or any bake safe dish)
- In a large bowl, whisk flour, baking powder, salt and sugar
- Mix in the cornmeal and buttermilk mixture slowly
- Add the eggs and vegetable oil until mixture is smooth with no clumps
- Pour batter into prepared pan
- Shift the batter back and forth to ensure mixture is spread evenly and there are no air pockets
- Bake for 30 minutes or until a knife inserted in the middle of the centre of the cornbread comes out clean
- Let cool and enjoy!