We all like this cornbread very much. We like a sweet cornbread. Southern style cornbread has less flour and sugar. I used to have a different favorite cornbread recipe but that was in Utah at an elevation of 5,000 feet. It was a recipe from Utah State Fare, so it was designed for the elevation there. When we moved here to Arizona that recipe didn’t turn out as well. After trying out a few recipes, this is the one we settled on as our favorite. I have doubled this and put it in a 9 x 13 inch pan, but it is not quite as good. Doubling the baking powder is the likely culprit for it not being the same.
Baking at Home with The Culinary Institute of America is a cookbook I highly recommend. The cornbread recipe is just one of many excellent recipes in that book. It is one of those cookbooks that every recipe I try is delicious.
Butter for greasing
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
Preheat oven to 350° F. Lightly grease an 8-inch pan and lightly dust with cornmeal or sugar.
Mix together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk together the eggs, buttermilk and oil until blended. Add the wet ingredients to the dry ingredients and combine until just mixed.
Pour the batter into the prepared pan and bake until the surface is golden brown and springs back when lightly pressed with your fingertip, 20-25 minutes.
Let the bread cool in the pan for about 10 minutes before cutting it. Serve warm. Makes about 9 pieces. (Recipe says 16 by cutting into 2-inch-square pieces but that is quite small.)
I like to spread some butter over the top before cutting.