Recipe: Cornbread

My sister and I always made cornbread for Thanksgiving, and we’ve used a lot of recipes over the years. I think two years ago, this one overtook the others as our favorite. This is a relatively sweet cornbread and tastes amazing straight out of the oven, but the real awesomeness comes on day 2, when it’s STILL DELICIOUSLY MOIST.

Originally from:

1/2 cup butter (1 stick)
2/3 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt


  1. Preheat oven to 375 degrees. Grease 8″ square pan.
  2. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
  3. Combine buttermilk with baking soda. Stir into mixture in pan.
  4. Combine cornmeal, flour, and salt. Stir into pan until well blended and few lumps remain. Pour into prepared pan.
  5. Bake in preheated oven for 30-40 minutes, or until toothpick inserted comes out clean.


  • This recipe is on the sweet side, which I like. If less sweetness is desired, use 1/2 cup sugar instead of 2/3 cups.
  • My dad complains of an eggy flavor — not sure where this is coming from, but removing an egg yolk doesn’t hurt the recipe.
  • Buttermilk can be replaced with 1 cup milk minus 2 Tbsp, plus 2 Tbsp lemon juice. Using this combination also usually helps retain moisture.

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