We are having a rib feast with friends tonight and what would ribs be without cornbread?

Moist and Easy Cornbread

When Andrew and I first got married, I made cornbread a lot…I don’t even really remember what we ate it with, I just remember making it often in our teeny, tiny gas stove.

I haven’t made it for a while, so I found a new recipe to try because I am not even sure where my old recipe would be at this point.

In a bowl I mixed the following:

  • 1 cup of cornmeal
  • 3/4 cups of flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (or like 6 cranks of the salt mill…)


Before I put the wet ingredients together I made my buttermilk.

I put 1 1/2 tbsp vinegar in my measuring cup and poured in my milk until I had 1 1/2 cups. I let that sit for 5 minutes before I added it.


In another bowl I mixed

  • 6 tbsp melted butter
  • 2 eggs lightly beaten
  • 1 1/2 cups of buttermilk


I then mixed the wet ingredients into the dry.

I poured it in a well greased baking pan and baked it for 20 minutes at 425 degrees.


It came out perfectly golden brown! Now I just hope it tastes as good as it looks.






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