• Cornbread
  • If you don’t have buttermilk, you can use half and half and add 1 teaspoon of vinegar to sour the milk. Allow it to stand for 5 minutes before you use it. The recipe easily doubles to make a 9x13 pan.
  • Makes 9 - 2-inch squares
  • 1 cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 ¼ cup buttermilk
  • ½ stick butter, melted and cooled


Preheat oven to 425 degrees. Grease an 8x8 or 9x13 pan (if you are doubling the recipe).

In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Add the remaining ingredients and mix until combined. Pour into baking pan and cook for 15-25 minutes or until the top is golden brown and a toothpick comes out with a few crumbs.

Remove and serve with honey butter.

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