It’s traditional in the South to make sweet cornbreads and this one is really good. Over Thankgsgiving last year I made Martha Stewart’s dressing with buttermilk cornbread and that was just about the saltiest and dry cornbread I’ve ever had. Didn’t care for the Northern version but I love this good ole’ Southern version.
Author: Joshua Trent
Recipe type: Breads
- 2 cups cornmeal
- 2½ cups milk
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ⅔ cup sugar
- 2 medium eggs
- ½ cup vegetable oil
- Preheat oven to 400 degrees.
- In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more.
- Grease a 9×13 inch baking pan (or a large cast-iron skillet, which is more traditional).
- In a large bowl, whisk together flour, baking powder, salt and sugar.
- Mix in the cornmeal mixture, eggs and oil until smooth.
- Pour batter into prepared pan and bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
- Sprinkle with a little cheddar cheese if you want.