Oven to 425 degrees. Lightly mist 9x13 with vegetable oil. Combine cornmeal, flour, baking powder, baking soda, salt and sugar in large mixing bowl. In another bowl, whisk together the buttermilk, eggs, oil and butter. Pour wet ingredients into the dry ingredients and fold together just until blended. Pour batter into prepared pan and bake 25-28 minutes or until toothpick comes out clean. Cool for 5 minutes befroe cutting cornbread into squares. it's best served warm.
You can bake in a 9x13 or make 24 muffins.
ADDITIONS (optional)- Blueberry Cornbread Muffins, fold 2 c fresh blueberries into batter. Cheddar Cornbread, fold in 1 c sharp cheddar cheese. Hot Cornbread, add 1/4 c chopped canned green chiles. Double-Corn Cornbread, add 1 c fresh corn kernels. Mexican Cornbread, add 1 T chili powder. Maximum Cornbread, add cheese, chilies, corn and chili powder. Allow a few extra minutes baking time.
Megan's Note- I have always loved cornbread, and remember my Grandma made it with chili. She added a sprinkle of sugar to the top before baking...
Originally Submitted
11/2/2012
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