Wednesday, June 1, 2011

The Best Cornbread Ever.

There are certain recipes in life I'd like sit down with in front of a fire and talk about boys and books and hopes and dreams with. To hug, if you will. Recipes that make me feel warm and bubbly and 4-years-old again and remind me of lazy Saturdays and Christmas Eves and being home. 

Recipes like my dad's buttermilk biscuits.

My mom's homemade hot chocolate.

Fresh baked raisin bread.

Cinnamon-sugar in a warm tortilla. Cinnamon-sugar on a fresh-baked doughnut. Cinnamon-sugar in my face.

Pancakes with chocolate chips. Pancakes with no chocolate chips. Chocolate chips.

My grandma's whipped cream pumpkin pie.

Sugar cookies. Christmas fudge. Graham crackers with vanilla frosting. 

And cornbread.

This cornbread.
Southern cornbread.
What makes it southern? Um... the buttermilk? I don't know. But everything's better with buttermilk, right? Right.
Make these. They're pretty much perfect. With dinner. With soup. With butter. With breakfast.
And it might be a little too early for this? But they make a really great cornbread dressing for Thanksgiving too. 

Southern Cornbread

Printable Recipe

5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs

Preheat oven to 425°F and position a rack in the middle. Butter an 8-inch-square baking pan.

Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together the buttermilk and eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

Source: Food Network Magazine, November 2010.


  1. Hi, I tried this for the first time, it came out good except it's a little salty. I used regular salt instead of the kosher, is that the reason? Also, can I eliminate the salt?

  2. I've made this a couple times now and every single time people have LOVED it. It's so easy to make which is great! I've heard from many that it's the best cornbread they've ever had! Thanks for the recipe!

  3. Photographychick- Awesome! Glad everyone loved them! :)

  4. Lisa- Kosher salt is less salty than regular salt so that's probably the reason it came out super salty. But I don't see any reason why you couldn't just eliminate the salt altogether, if you don't like the taste. Let me know if you try it!

  5. Can you make this recipe in muffin tins?

  6. I need to make cornbread to use for stuffing. Would this recipe work well for that or do you have another suggestion?

  7. hmmm...I tried this and is came out gritty?? could it be the cornmeal I used? (think it said medium)

  8. What makes it Southern is the lack of sugar (and the buttermilk like you said). This is just the recipe I was looking for!

  9. Tried it with a buttermilk substitute (milk/lemon juice) It was kind of a fiasco. Didn't cook right/ Probably the buttermilk substitute. Seemed rreeeealllly buttery though, 5 Tbsp is a lot.

  10. I’ve read a few posts here and I can actually relate. I am in love with Marie Callender's cornbread. They are simple to make and super yummy, especially with honey butter. I've been a fan of MC's ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website to order your cornbread mix. They also stock a variety of gourmet products I'm sure you will enjoy.