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Old Fashioned Simple Corn Bread

This is a simple, old-fashioned sweet cornbread that I love plain.  The original recipe called for more sugar, but I dialed it down quite a bit.  I think you could go a little further without hurting the texture of the cake too much. 

Ingredients

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 teaspoon table salt

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8 inch square baking pan, or a large round deep dish pie plate.
  2. Melt butter in tall saucepan over low heat. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
  3. Combine buttermilk with baking soda and stir into mixture in pan.
  4. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

  5. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  I always start testing for doneness about 28 minutes because cornbread can tend toward dry and overcooking it is not a favor to anyone.

Recipe Notes

Most often I make this plain cornbread for our family, but if I am feeling up for it, I would make the adjustments below:

Add in:

7 oz diced green chilies (small can)

1 cup grated cheddar

1 1/2 cups creamed corn