Growing up on a guest ranch I have had my share of cornbread. Every Sunday dinner served up ribs, beans, and cornbread. And since I don’t like ribs I would eat extra cornbread. Always. It was good, but as we all know, cornbread tends to be dry on most occasions. Mom eventually found a recipe for a sweeter cornbread and that in turn is the only recipe that I use. Hubby loves it as do the kids, and some things never change….I find that when I make a meal that has cornbread served with it, all I want to eat is the bread. Smother it in butter and honey and MMM-HHMMMM! Good thing it’s super easy! How easy you may be asking? Just watch and see.
Sweet Cornbread: 15 pieces at 33 carbs each
2 C. cornmeal 1 tsp. baking soda
1 C. flour 2 C. buttermilk
1 C. sugar 1 Tbs. shortening or lard
1 tsp. salt
- Start by combining your cornmeal, flour, sugar, salt, baking soda, and shortening in a bowl.
- Now it’s the buttermilk’s turn. If you don’t have buttermilk, like me, never fear. You can make your own substitute.
- Start by adding a little bit of vinegar to the bottom of your measuring cup. For the two cups milk needed I started with this much vinegar…
- The vinegar helps the milk to thicken up and sour just slightly which is what you are wanting. Now add the milk and let it sit for about a minute to let the vinegar work its magic.
- Add to the dry ingredients and mix well.
- Pour into a greased 9×13 pan, cover with tinfoil and place in the oven at 350* for about 20 minutes.
- After the 20 minutes you will remove the tinfoil. The cornbread will be set on the outside but still wet and jiggly in the middle.
(sorry the picture is cropped weird, but trust me when I say that you didn’t need to see the inside of my oven!)
- Leave the bread in the oven for 20-30 more minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a minute then slice, serve, and enjoy!
- Didn’t I promise easy?
Mmmmm, breakfast anyone?! Thank you Mom for such a great recipe!
Love from my sticky kitchen,