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.
1/2 cup butter (1 stick)
2/3 cup granulated sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
- Preheat oven to 375 degrees. Grease 8″ square pan.
- Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
- Combine buttermilk with baking soda. Stir into mixture in pan.
- Combine cornmeal, flour, and salt. Stir into pan until well blended and few lumps remain. Pour into prepared pan.
- 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.