Connie's Rustic Southern Cornbread

6
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!

Rating:
★★★★★ 3 votes
Comments:
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

Step-By-Step

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

About Connie's Rustic Southern Cornbread

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