Baking/ Bread/ Recipe

Cornbread

March 5, 2016 (Last Updated: May 10, 2019)

Sweet Cornbread 

Cornbread

Rod is a great cook.  Usually when he decides to cook something he just jumps right in and I don’t hear a peep out of him till he says, “Dinner’s Ready!”  A few weekends ago he decided to make chili.  I swear it was like the guy didn’t have a clue about anything!  Right away he started asking a million questions…. What kind of beans should I use?  How many beans?  Should I use dried beans?  How do I pre-soak them? Should I use a crock pot or cook them on the stove?  Do I have enough meat?  I’m going to add more meat.  Do you think I should add more meat?  I’m going to add more meat.  Do I have too much meat?  Stewed tomatoes?  Do I use this chili powder?  Where’s the chili powder we bought in Santa Fe? How long should this cook?  Does it taste okay?  Do you think it needs more salt?  On and on and on….I finally just started laughing and said, “What the heck?”

The chili amazingly turned out perfectly!   I made some cornbread to go with this most difficult chili!  It too turned out perfectly!

cornbread

My sister, Suzi has been after me for a cornbread recipe for quite a while!  This is the recipe you’ve been looking for, dear sister!  It’s slightly sweet, raises high, and easy to make. It’s moist, and full of flavor.

Cornbread

5 from 3 votes
Cornbread
Cornbread
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Sweet Cornbread
Course: Bread
Cuisine: American
Keyword: corn bread
Servings: 12 people
Calories: 259 kcal
Author: Kathy
Ingredients
  • 2 cups corn meal
  • 2 cups flour
  • 6 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 4 Tablespoons butter melted
  • 3 whole eggs
  • 2 cups buttermilk
Instructions
  1. Mix corn meal, flour, baking powder, salt, baking soda, and sugar in a bowl.
  2. In a separate bowl, combine butter, eggs and butter milk.
  3. Mix liquid mixture into dry mixture. Stir until combined.
  4. Pour batter into a greased baking dish.
  5. Bake in a preheated 350 degree oven for 40 minutes.
  6. Let cool slightly, serve while still warm.
Nutrition Facts
Cornbread
Amount Per Serving
Calories 259 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 318mg 13%
Potassium 363mg 10%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 7g
Protein 6g 12%
Vitamin A 3.7%
Calcium 13.8%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Sweet Corn Bread

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Buttermilk Biscuits

Buttermilk Biscuits Baked in a Pan

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28 Comments

  • Reply
    Pamela @ Brooklyn Farm Girl
    March 8, 2016 at 8:35 am

    Oh goodness, this looks great! I love me some homemade cornbread so I can’t wait to give your recipe a spin!

    • Reply
      Kathy
      March 8, 2016 at 7:16 pm

      Thank, Pamela! I hope you do give it a try!

  • Reply
    Laura ~ Raise Your Garden
    March 8, 2016 at 4:01 am

    Haha. I’m totally going to have to make this. My mom is always on me for not making cornbread with my chili. Either I skip out or just buy at the store. I like your spin on it!

    • Reply
      Kathy
      March 8, 2016 at 4:50 am

      Homemade is always the way to go…so much better than what you can buy!

  • Reply
    Anu - My Ginger Garlic Kitchen
    March 8, 2016 at 3:01 am

    Hahaha, my husband does the same! This cornbread looks fabulous, Kathy! Love how quick and easy to make this! 🙂

    • Reply
      Kathy
      March 8, 2016 at 4:50 am

      It is quick and easy….and delicious!

  • Reply
    Suzi
    March 8, 2016 at 2:07 am

    Trying this tonight! Thanks, Kathy! xxooxxoo

    • Reply
      Kathy
      March 8, 2016 at 4:49 am

      Hope you love it!

  • Reply
    Rachelle @ Beer Girl Cooks
    March 7, 2016 at 7:28 pm

    Your house sure sounds like a lot of fun, Kathy! At least Rod is willing to try! 🙂 Your cornbread looks like it probably saved the day!

    • Reply
      Kathy
      March 8, 2016 at 4:51 am

      Sometimes it’s crazy fun…and sometimes it’s just crazy 🙂

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