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Wednesday, March 7, 2012

Tender Cornbread!

Dinner tonight is White Bean Chili!  What better side dish fora steaming bowl of chili than a nice big piece of cornbread!  I love the way cornbread is porous and lets the butter and honey soak right in.  Mmmm!

Now, I realize that some of you don't recognize this type of cornbread as the REAL stuff since it is sweet and light, but, it's what folks in my neck of the woods are familiar with.  If you're looking for a light, sweet, moist cornbread, you'll enjoy this one. 

This recipe makes a 9x13 pan full.  It is moist, and delicious.  If you can't use it up when you first serve it, it reheats in the microwave really well.


1 C. melted margarine or butter
1 1/3 C. sugar
4 eggs, beaten
2 C. buttermilk
1 tsp. baking soda
1/2 C. plain yogurt or sour cream
1 tsp. salt
2 C. all purpose flour
2 C. corn meal

Heat oven to 375 degrees.  Mix the sugar and melted butter together.  Add eggs and beat until well blended.  Mix buttermilk, yogurt or sour cream, and baking soda together and then mix in with the sugar mixture.  Add flour, corn meal, and salt.  Stir until combined. (it will start to rise)  Pour into a greased 9x13 pan and bake 30 minutes or until set in the middle.  Serve warm.

Joy's Note:  The yogurt or sour cream help this stay more moist.  If you're out of that ingredient, you can leave it out without affecting the flavor, the bread will just dry out quicker.  You can cut this recipe in half and bake in an 8x8 pan.

1 comment:

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