My seventh grade son is studying nutrition in his health class right now and for homework he was assigned a report on corn. The teacher said they could bring in food, as part of the report, for the other students to sample. So he asked me if we could make cornbread for him to take to school.
Ordinarily, I make Marie Calender’s cornbread from a mix, but I thought for this occasion, I should help him make it from scratch. I found a highly rated recipe on Allrecipes – Grandmother’s Buttermilk Cornbread. It’s a great one bowl recipe and I would definitely make it again. It’s nice and sweet, and very moist. We doubled the recipe and used three disposable 8×8 pans with a nice fluted edge and only baked it for about 18 min. I sent two to school and we ate one at home.
- 1 stick butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.