A few years ago when I got married my aunt gave me a family cookbook that included many of our favorite recipes from over the years. To say that I come from a family that loves to cook and eat delicious food, might be an understatement. While I don’t remember ever eating this cornbread at one of our family gatherings when I was younger, it was a staple at my house growing up. My mom got the recipe from her mother-in-law and my siblings and I always looked forward to meals that included cornbread.
This cornbread is fluffy, moist, and slightly sweet. I’ve actually cut back on the sugar from what the original recipe called for, but don’t confuse a little less sugar with being healthy. This cornbread is definitely a treat.
The recipe calls for butter and like the good southern girl that I am, butter is what I use. No substitutions over here. Make sure you use softened butter and cream it with the sugar until it is fluffy, this keeps the cornbread from being dense. Also, be careful not to over bake as this will definitely lead to dry cornbread.
This cornbread pairs well with chili, soup, and grilled chicken. It’s also delicious on its own and I’ve been known to eat leftovers for breakfast! It’s delicious served simply with butter, but homemade strawberry jam sends it over the top. If you usually shy away from cornbread because it can be dry, give this recipe a try and let me know what you think!
- 1 cup softened butter
- 2/3 cup sugar
- 4 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350. Lightly grease a 9x13-inch pan.
- In the bowl of a stand mixer (or using a handheld mixer) cream butter and sugar until light and fluffy. Add eggs and beat until combined.
- In a separate bowl mix flour, cornmeal, baking powder and salt together. Add dry ingredients alternately with milk.
- Pour batter into prepared pan and bake for 30-40 minutes or until the edges are slightly browned and a toothpick inserted into the center comes out clean.
This recipe is from my grandma’s kitchen by way of my mom.