Recently I shared with you that I typically don’t make cornbread from scratch. It’s not that I haven’t tried. I have tested lots of different recipes, but I never could get it to turn out tasting better than my tried-and-true adjustments to the mix version.
I’m here to tell you, ladies and gentlemen, that I have finally found THE recipe that I will forever use to make cornbread.
They say things happen when you least expect them? Well, that’s what happened with this recipe. I had pretty much given up on ever making cornbread from scratch. In fact, I even wrote a post about it. Then, my sweet neighbor brought me a bag of stone ground corn meal back from her trip home to Alabama for Thanksgiving. Now, I’m no stranger to stone ground corn meal. In fact, that’s pretty much the only way I buy it at a local farmer’s market, but this stuff was pretty good. It came from a place called Oakview Farms (you can order from them online if you like). Lo and behold, it had a recipe for cornbread on the packaging. I figured, why not give it a shot.
The verdict? Well, my eldest daughter, a cornbread critic, bit into it and said. “Mom? What did you do to the cornbread?” I told her that I tried a new recipe from scratch and asked her what she thought. She assured me, “I think you found your recipe. This is good!”
So there you go. Kid-approved.
And no preservatives. Even better.
1 3/4 cup cornmeal
3/4 cup flour (I used bread flour)
4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 tsp. sugar (optional – I left out)
2 large eggs
1 3/4 cup buttermilk
1 stick butter, melted
Preheat greased iron skillet in 400 degree oven. In large bowl, mix dry ingredients, add buttermilk and eggs. Stir in melted butter, pour into hot skillet. Bake 20-25 minutes or until golden brown.