Sweet Cornbread

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.

Cornbread~ From a Montana Front Porch

  • 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…

Cornbread~ From a Montana Front Porch

  • 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.

Cornbread~ From a Montana Front Porch

  • Add to the dry ingredients and mix well.

Cornbread~ From a Montana Front Porch

  • 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.

Cornbread~ From a Montana Front Porch

(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.

Cornbread~ From a Montana Front Porch

  • Let cool for a minute then slice, serve, and enjoy!
  • Didn’t I promise easy?

Cornbread~ From a Montana Front Porch

Or maybe…

Cornbread~ From a Montana Front Porch

Mmmmm, breakfast anyone?! Thank you Mom for such a great recipe!

Love from my sticky kitchen,

Bobbie

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10 thoughts on “Sweet Cornbread

  1. I won’t the recipe for what you have in the red bowl with that wonderful cornbread laying on top of it!!! And I liked the way you detailed the amount of vinegar for the recipe. I’m a visual person and you did good on this one…. Don’t forget the red bowl recipe!!!??? Take Care and God Bless 🙂 Kenny T

  2. I’ll have to try this. I had a recipe that I had torn from one of the Country magazines called Grandma Snyders cornbread and I somehow lost it. It was our favorite recipe but this one looks similar. Thanks for sharing!

  3. What a yummy and easy recipe! Never made cornbread before, but have enjoyed it at restaurants. I made your recipe today to have with ribs and coleslaw. Fabulous! Thanks for sharing it! I’ll make it again (often).

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