Posts Tagged ‘cornbread recipe’


Monday, May 9th, 2011

I love cornbread.

Well, I love THIS cornbread.

Southern cornbread? The salty, crumbly stuff? Not my cup of tea. I mean, it’s good and all, but I want my cornbread to be about two steps away from being cake. Real cake, not cake like ‘man that was cake’.

My ideal cornbread is the one that my dad always made, which is based on a recipe that he got from a newspaper that printed a recipe from a restaurant… I think. It’s gotten sort of mixed up over the years. The restaurant is (or was) called Salmon Run. The cornbread is sweet and delicious. It’s perfect with stew or chili, or baked beans, or milk or buttermilk…. or all by itself. For serious.

  • 2 ½ tablespoons baking powder
  • 10 ounces flour
  • 14 ounces sugar
  • 8.5 ounces cornmeal
  • 2 2/3 cups buttermilk
  • 1 cup butter, melted
  • 1 teaspoon salt
  • 3 eggs

Butter a huge lasagne pan or a normal 9 x 13 and a loaf pan. (A 9 x 13 alone will overflow).
Heat the oven to 350.
Mix together the dry ingredients in a large bowl. Make a well in the center and in it, whisk together the wet ingredients (including eggs and melted butter). Gradually whisk in the dry ingredients from around the edges until thoroughly mixed. Don’t worry about every lump, just most of them.
Smooth in prepared pan(s) and bake for 50 – 55 minutes. (Shorter for the loaf pan, if you used it).


Mmm hmm.