Corn Bread

Its really fun having a husband who enjoys cooking almost  as much as I do. Of course Nate usually does the “outdoor” cooking, you know grilling, anything over the camp fire and with our smoker.  We actually do a lot of cooking indoors together as well, depending on what we’re making, but pizza, pasta, tacos, we both usually take part in the process of bringing a delicious meal together.

But when it comes to baking I’m usually “the family expert” there. Mostly because I’m the one who craves the sweets, and that’s what I’m usually baking. Cookies, cakes, muffins and more.

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So this last weekend we had decided we really wanted to have a dinner of smoked ribs. And when I think of ribs I think of delicious southern style side dishes to go with it. We decided that baked beans and corn bread would be perfect! I wanted to cook my corn bread in the crock pot along with the beans, but it only takes about 2 hours in the crock pot (the beans take 8!) so I decided just to bake it like normal, since the timing wouldn’t really line up anyway. Plus I was headed to a fun blogger get together and wouldn’t have time to put it in the crockpot later in the afternoon. (By the way, I don’t know if this recipe would turn out in the crockpot or not, I went with a recipe I had made before, baked in the oven and stuck with it since I knew it was good.)

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This corn bread is perfection. When I think of corn bread I think of a slightly sweet bread that is perfect as a side dish topped with butter and honey (I actually I love to top mine with dark corn syrup!)  or as a side dipped in some warm soup, like chili, or stew, or even baked beans. Yum! Anyway you like it, this recipe makes a perfect crumbly, moist and delicious corn bread.

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Corn Bread
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅔ cup butter
  • ⅔ cup sugar
  • 3 eggs
  • 1⅔ cups milk
  • 2⅓ cups flour
  • 1 cup corn meal
  • 4 tsp baking powder
  • 1 tsp salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Cream together the butter and sugar in a large bowl.
  3. In a small bowl combine the eggs and milk.
  4. In a third bowl combine the flour, corn meal, baking powder and salt.
  5. Alternating pour in ¼th of the milk mixture, then ¼th of the flour mixture into the large bowl with the butter and sugar mixture until everything is combined.
  6. Pour batter into a pam sprayed 9x13 inch pan.
  7. Place in oven and bake for about 25 minutes.

 

Enjoy topped with butter and honey or dipped in some delicious chili!

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35 Comments

  1. mssally88 · · Reply

    I was wondering about using buttermilk. What do you think?

    1. I’ve never tried it, but I think it would be fine! Let me know if you try it!

  2. Jacqueline · · Reply

    My husband and I made this tonight as a side with ham hocks and collard greens. This is the best cornbread I have ever had! Perfectly strikes the balance of sweet & savory, fluffy & crusty. This will become a tried and true recipe in our home. Thank you for sharing!

    1. I’m so glad that you liked it Jacqueline! It really is the best, isn’t it!?

  3. okay Thanks!!

  4. I’m about to making this but can I use iron skillet instead of 13×9 pan?

    1. I don’t know, I’ve never made it in a skillet. It might not be big enough, so you probably can, but you might not want to/be able to pour all the batter in

  5. Stephanie · · Reply

    Holy cow! I actually read 2 and 1/3 cups of flour. Can you just imagine the disaster it would have been had I not reviewed the recipe before pouring all of that in! I feel faint just thinking of it

    1. Stephanie, the recipe is for 2 and 1/3 cups of flour. How much did you put in?

  6. Melissa · · Reply

    I made it once and came out great!!! Tried again today and failed idk what happen it seem thicker and dried.when do I mix the butter and sugar?

    1. I’m not sure what happened, sorry that it didn’t turn out this time! You cream the butter and sugar together at the very beginning then on step 5 you add the milk and egg mixture and the flour mixture alternatively to the sugar and butter mixture.

  7. charlotte p · · Reply

    I just made this (my first crack at cornbread) and it is great! I added some fresh cut corn off the cob and I subbed sourcream for milk (I didn’t have enough milk :P). Thanks so much for this recipe. It is a Keeper, fo sho ;)

    1. Wow, I’m so glad you loved it! Sounds delicious with fresh corn added

  8. Lauren · · Reply

    I’m almost ashamed to admit, i’m new to Pinterest, new to the blogosphere and this was the very first thing I tried. AMAZING! This is the best cornbread recipe I’ve tried and a definite keeper! The perfect amount of sweetness. Thanks for sharing!

    1. Lauren! I am so flattered that the first thing you tried was our corn bread recipe. And I am so glad that you liked it! Thanks for letting me know – now I want to make some for dinner ;)

    2. Lauren! I am so flattered that our corn bread is the first recipe you tried and even more glad that you liked it! Thanks for letting us know!

      1. Shimeka W. · ·

        I jus made this cornbread for my family of 4 n it was simply delicious. Great recipe.

  9. Just thought I’d pipe in and say how much my family LOVES this cornbread. I have tried a few recipes out and never found one that we all liked, so this was a dream come true for me that everyone loves it! I’ve made it many times (have some in the oven right now). Thanks for sharing!

    1. Steph, you just made my day! Thanks so much for letting me know! I’m glad you guys enjoy it so much! Now I wish I had some cooking in the oven right now :)

  10. How much mayo is used and is it a substitute for another ingredient in the recipe?

    1. Margaret, there is no mayo used in this recipe

  11. My husband saw this picture while I was looking for recipes on Pinterest. I am glad he did, best cornbread ever!!!! Yumm

    1. So glad you found it and us Tina! Glad you liked the corn bread, thanks for letting me know!

  12. Susan Lynn Shifman · · Reply

    Thanks for the cornbread recipe!

  13. Self-Rising flour already has the salt, and baking powder in it. I always substitute self-rising when it calls for plain flour and it turns out the same as if I has used plain and added salt and baking powder…

  14. Can you use self rising corn meal or does it have to be plain?

    1. I haven’t used self rising, so I don’t know how much of a difference that would make. But I would guess it would just make it raise more. Let me know if you try it

  15. I love cornbread. A bowl of chili with this and I’m a happy camper. Thanks for sharing your lovely recipe.

    1. Thanks Anne! I grew up thinking that corn bread and chili always went together, so now I still have to make them together too :)

  16. Oh and love cornbread and this looks delish! Pinning so I can remember to make this weekend!

    1. Thank you Summer! Did you end up trying it this weekend?

  17. Your cornbread looks like a yellow cake, so pretty! I love cornbread, but then, I’m also a GRITS (Girl Raised In The South) and it would be sacreligious of me NOT to love it. I always make mine in the iron skillet though. You’re making my mouth water, I might have to make some this weekend.

    p.s. I have two “secret” ingredients I always use: Hellman’s regular mayonaise and homemade corn relish. The mayo keeps it light and fluffy and moist while the relish adds texture and a bit of spicy kick. YUM! YUM! YUM!

    1. Thank you Nicole, It was really yummy and just a little bit sweet, which I love!

      I would never have though about adding mayo and corn relish (what is corn relish anyway). Send your recipe my way, I might have to try it out!

  18. I love corn bread. Yours looks light & fluffy not dense & gritty. Pinning!

    1. Thanks Amber, I don’t think its dense or gritty at all. Its a little crumbly, yet moist and delicious. Yum!

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