Connie's Rustic Southern Cornbread

Connie Ottman

By
@cottman

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!


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Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 stick
cultured butter
1/3 c
spenda
1/3 c
white sugar
1 c
white, ground cornmeal
1 c
all purpose flour
1 c
light buttermilk
2
eggs
1/2 tsp
baking soda
1/2 tsp
salt

Directions Step-By-Step

1
Grease an 8 inch square baking pan.
2
Melt butter in the microwave.
3
Mix cooled butter and sugar together.
4
Add eggs. Mix very well.
5
In a separate bowl, add baking soda to the buttermilk and mix well.
6
In a larger bowl, mix cornmeal, flour and salt. Mix well.
7
Add the buttermilk mixture to the cornmeal mixture.
8
Beat until blended. It will have a few lumps in it.
9
Pour batter into greased baking pan.
10
Bake 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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #buttermilk, #cornmeal