Now you will have had my Cornbread

Little bit of heaven and a little bit of HELL YEAH!!

(Blush)

I wish I could give provenance but I don’t even remember where I got this recipe.  It’s written down on a post-it note so I assume I got it online somewhere.  Can it be mine?  Please?  Thank you.  Let’s get to it.

Heaven and Hell Yeah Cornbread

  • 1/2 cup (one stick) butter, melted
  • 2/3 cup sugar (this bread is on the sweet side, you can fiddle with the sugar to your taste)
  • 2 eggs
  • 1 cup buttermilk (or regular milk with a little plain yogurt mixed in)
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp salt

Preheat oven to 375 and grease an 8″ square baking pan

Sift flour, cornmeal, baking soda and salt and set aside.

Put sugar in mixing bowl, stir in melted butter, then add eggs and beat until well blended.  Add buttermilk and combine.  Add dry ingredients and combine.  There will be lumps.  Pour into baking pan, bake for 30-40 minutes.  A toothpick inserted in the center will come out clean.

Cut it down the middle, open wide and jump right in.

Dave can tell you the rest…

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2 comments on “Now you will have had my Cornbread

  1. Julia says:

    It looks very, very yummy! I am going to make it gluten free and hopefully it will taste as good.

    Thanks for posting!

  2. Claudia says:

    Have been waiting patiently for this recipe – making it this Sunday. Hmmm – shall it be served with the meal, or served as dessert with some honey butter. Decisions, decisions.

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