connie's rustic southern cornbread
(3 ratings)
This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If you wish, add a can of drained corn. Enjoy!
(3 ratings)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For connie's rustic southern cornbread
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2 stickcultured butter
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1/3 cspenda
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1/3 cwhite sugar
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1 cwhite, ground cornmeal
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1 call purpose flour
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1 clight buttermilk
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2eggs
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1/2 tspbaking soda
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1/2 tspsalt
How To Make connie's rustic southern cornbread
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1Grease an 8 inch square baking pan.
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2Melt butter in the microwave.
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3Mix cooled butter and sugar together. -
4Add eggs. Mix very well.
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5In a separate bowl, add baking soda to the buttermilk and mix well.
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6In a larger bowl, mix cornmeal, flour and salt. Mix well.
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7Add the buttermilk mixture to the cornmeal mixture.
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8Beat until blended. It will have a few lumps in it.
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9Pour batter into greased baking pan.
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10Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.
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