No. This isn’t my grandma’s corn bread recipe. And, no. It’s not even Thanksgiving! Two strikes against me on this one.
I made this recipe last year for Thanksgiving and it went over very well with the family who hosted me for Thanksgiving. So well that I intended to make it every year … but plum forgot about cornbread for Thanksgiving 2016! I resurrected the recipe for Christmas Eve when I asked my mom to make turkey and mashed potatoes.
Last year I changed the recipe slightly by browning the butter and using brown sugar instead of white sugar. I did the same again this year only I didn’t have any yellow cornmeal, only white. Didn’t matter. This year’s corn bread was equally as good as last year’s though if I had my preference I would choose yellow cornmeal over white.
Here’s the link to the original recipe, but I swear my version is way better!
I pulled the cornbread out of the oven after 30 minutes. I’m a firm believer in erring on the side of undercooked to ensure my baked goods come out moist instead of dry and this method has never worked against me. This bread is perfectly moist with a nutty, with a caramel-y flavor (thanks to the brown butter and brown sugar). It can pretty much double as dessert-bread, especially if you top with honey like my sister did. The cornbread was the first thing I sunk my teeth into and both my cousin and my sister immediately exclaimed how good it was.
Sometimes I amaze myself with the great recipe finds and this recipe is definitely one of those.
- ¾ c. butter
- 1 c. brown sugar
- 3 eggs, room temperature
- 1 ½ c. buttermilk
- ¾ tsp. baking soda
- 1 ½ c. cornmeal
- 1 ½ c. all-purpose flour
- ¾ tsp. salt
- Preheat oven to 375 degrees F. Grease an 8-square pan with a generous amount of butter.
- Melt butter in large skillet over medium-low heat until it starts to bubble and hiss and brown flecks bubble up from the bottom.
- Remove from heat and stir in brown sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.