Connie's Rustic Southern Cornbread

Recipe Rating:	1 Rating5
Categories:	Other Breads, Quick & Easy
Keywords:	buttermilk, cornmeal
Prep Time:	10 Min
Cook Time:	30 Min

Ingredients

2 stick	cultered 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

Pinched by jab121548, and 41 more.

Connie Ottman

Well Seasoned

Orlando, FL (pop. 238,300)

cottman

Member Since Oct 2011

Connie's Notes:

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!

Directions

Grease an 8 inch square baking pan.

Melt butter in the microwave.

Mix cooled butter and sugar together.

Add eggs. Mix very well.

In a separate bowl, add baking soda to the buttermilk and mix well.

In a larger bowl, mix cornmeal, flour and salt. Mix well.

Add the buttermilk mixture to the cornmeal mixture.

Beat until blended. It will have a few lumps in it.

Pour batter into greased baking pan.

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.

Comments

8 comments

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Connie Ottman cottman

Connie Ottman [cottman] has shared this recipe with discussion groups:
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Rosa Bood RosaBood

Jan 23, 2013

Connie,how much sugar do I use if I omit the Splenda? Thanks.

Connie Ottman cottman

Jan 23, 2013

I'd say 1/3 cup. That's what I used before trying to "lighten" up. It's better with just regular sugar:))

Sandra Santorelli happycakes

Jan 23, 2013

Connie, im not big on sweet cornbread, how is it without any of the sugar?

Connie Ottman cottman

Jan 24, 2013

Nevere tried it with a little sugar. I don't see why that wouldn't work.
If you try it that way, let us know how it worked:)

Bob Wakeman Bigcatfish

Jan 24, 2013

Love cornbread. One of the few thing that I don't mess up..Bakeing wise..

Sandy Mika mikasldy

Jan 29, 2013

Connie, I did not use splenda I just used regular sugar, this corn bread is delicious. we love it , thanks for sharing your recipe. I had a similar recipe years ago and it wasn't a sweet corn bread and I believe the sugar amount was just 2 tbs for that one if that helps any, thanks again 8]

Connie Ottman cottman