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?
Or maybe…
Mmmmm, breakfast anyone?! Thank you Mom for such a great recipe!
Love from my sticky kitchen,
Bobbie
From a Montana Front Porch 
mmmmmmmmm that looks good!
Especially with Chili…. 😉
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
Ok Kenny, I will do my best to get a recipe for the chili up soon! Thank you for the vote of confidence on the vinegar picture, I wasn’t sure if it would be helpful or is everyone would think I was crazy! 🙂 ~ Bobbie
I can almost taste it from here, Bobbie! Thanks for sharing your wonderful recipes – and I, too, will be waiting for the chili recipe ;D
I’m glad you enjoy the recipes! I sometimes wonder if everyone is going to get tired of them! I’ll get to work on that chili post! 🙂 ~ Bobbie
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!
Ya, I have no clue where my mom found the recipe but it’s a good one! 🙂 I hope it works for you! ~ Bobbie
That looks really good. I like sweet but my husband likes savory so that is usually what I fix when I bake it ~ and yay for lard!
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).