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Country Cooks

Best Wishes For All Your Country Dishes!

It’s traditional in the South to make sweet cornbreads and this one is really good.  Over Thankgsgiving last year I made Martha Stewart’s dressing with buttermilk cornbread and that was just about the saltiest cornbread I’ve ever had.  Didn’t care for the Northern version but I love this version. 

2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup sugar
2 medium eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan (or a large cast-iron skillet, which is more traditional).

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.  Sprinkle with a little cheddar cheese if you want.


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