This week I decided to whip up a batch of my mama’s cornbread for my poor husband. Bless his heart, he watches me bake for work luncheons, or for neighbors, or for birthdays – and now it’s his turn for a treat! He loves my cornbread, a lot, even eats it for breakfast the next morning. Ever since I was a little girl, I’d eat cornbread the next morning too. I’d cut myself a big square, break it up in a bowl, and add some milk.
Combine corn meal, flour, sugar, baking powder and salt in a bowl and blend well. Slowly add buttermilk and cooled melted butter (make sure to cool the melted butter slightly before adding, or it will cook the eggs). Stir the mixture gently, then add all three eggs; stir just until combined. The batter will be thick.
Pour into a greased 9×13 pan. Bake at 400 degrees F for 20 minutes or until golden and a knife inserted into the middle comes out clean.
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I love this corn bread because of it’s fluffiness. Just made it for a potluck to go with my chili. The recipe I’ve used forever is a traditional cornbread mix and a bit ‘cornier’/grittier…but my family and I love fluffy…Yummy!!
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Pat Mendell on 12.7.2011
What!! You don’t use a cast iron skillet to bake your cornbread in? LOL I thought that was surely a mortal sin to cook cornbread in anything but a cast iron skillet. LOL Seriously though your recipe is exactly like my mother’s except she uses only 1 C of flour and of the corm meal… Nothing better than your mama’s cornbread or her biscuits..
Merry Christmas,
Pat