by Cassie 12 Comments
Are you staying warm? It seems to be a bitterly cold season and so the right ticket for comfort is good down home comfort food! But, we are always keeping two things in mind: thrift and ease!
Each week, we are almost always making a soup, chili or stew from our leftover proteins and veggies from the week and the cornbread is a perfect addition to any of these!
One of our favorite dishes is Cowboy Chili! Well, a WONDERFUL addition to this chili is my creamy cornbread!
Well, I figured I shouldn’t withhold this creamy, corny goodness from you anymore and wanted to share it with you!
First, you will be using cornmeal. Honestly, as another way to save big bucks, we buy bulk grits at the bulk food stores. We can get a 50lb. bag of grits for around $20-$28 (depending on the season) and this lasts us forever! We do have breakfast casseroles and many other ways we use the grits, but we also love making breads and casseroles out of cornmeal.
So…… instead of buying separate cornmeal, we make cornmeal out of our grits. If you would like to do the same, here’s the picture and a link to the grits to cornmeal post HERE.
Of course, you can also just buy cornmeal 🙂
So now on with the recipe!
The ingredients you will need are:
- 2 cups of cornmeal (yellow or white)
- 1 cup of all-purpose flour
- 3 teaspoons of bakingpowder
- 1 teaspoon of salt
- 1 teaspoon of basil and oregano (both or each, however “herby” you want it :))
- 1 TBSP Sugar
- 1 cup of buttermilk (see below how to make buttermilk from milk!)
- 3 eggs
- 1 can (15oz.) of cream-style corn
- 4 TBSP melted butter
Here’s how to make it:
- Grease a 9×9 square pan and set your over to 425 degrees.
- Combine all of the dry ingredients in a large bowl
- In a medium bowl, combine the wet ingredients with a whisk or fork
- Make a well in the dry ingredients and pour the mixed wet ingredients in and mix it all until well blended. Please note, it will be lumpy!
- Pour into your baking pan and bake for 20-25 minutes.
- It will be done when it is golden brown, springy and/or a clean knife comes out!
It is best served warm! I usually make a double batch in a 11×14 family pan and eat it with our meal the next day too!
*If you don’t have buttermilk, which honestly, we rarely do unless we have just made our own butter, then here’s an easy way to make your own:
Mix 1 cup milk (whole, 2%, or heavy cream) with1 tablespoon lemon juice or white vinegar. Then let it set for about 10 minutes at room temperature. The new buttermilk will be thicker and a little curdy.
Here’s a printable recipe for you to include in your home binder in the recipes section!
| Creamy Cornbread recipe | 3.0 from 2 reviews |
Recipe type: Side Dish
Author: Cassie
Prep time:
Cook time:
Total time:
Serves: 9
This is a wonderful addition to any meal - especially soups, stews and chilis!
Ingredients
- 2 cups of cornmeal (yellow or white)
- 1 cup of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of basil and oregano (both or each, however "herby" you want it :))
- 1 TBSP Sugar
- 1 cup of buttermilk (see below how to make buttermilk from milk!)
- 3 eggs
- 1 can (15oz.) of cream-style corn
- 4 TBSP melted butter
Instructions
- Grease a 9x9 square pan and set your over to 425 degrees.
- Combine all of the dry ingredients in a large bowl
- In a medium bowl, combine the wet ingredients with a whisk or fork
- Make a well in the dry ingredients and pour the mixed wet ingredients in and mix it all until well blended. Please note, it will be lumpy!
- Pour into your baking pan and bake for 20-25 minutes.
- It will be done when it is golden brown, springy and/or a clean knife comes out!
Notes
If you don't have buttermilk, which honestly, we rarely do unless we have just made our own butter, then here's an easy way to make your own: Mix 1 cup milk (whole, 2%, or heavy cream) with 1 tablespoon lemon juice or white vinegar. Then let it set for about 10 minutes at room temperature. The new buttermilk will be thicker and a little curdy.
Find the details to completing your home binder HERE.
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Reader Interactions
Comments
Michele
Is 3 teaspoons the correct amount for the baking soda? It seemed like an awful lot to me, but I followed the recipe as it was written and it was terribly salty – not good at all. My birdfeeder will be filled with cornbread tomorrow morning.
Cassie
Hi Michele, Thank you for brining that typo to our attention. We have fixed it now and so hopefully you’ll have a better experience the next time. 🙂
Reply
Virginia Coles
Baking powder not baking soda
Reply
wallace baisden
Corn bread is with corn flour/meal/grits. Not white flour!!!! White bread!, Save your time and buy some Jiffy Cprn bread from the grocery store. Your sure to like the price , it’s Cheap!
Reply
Jen
Actually it’s usually half cornmeal and half white flour. First Ingredient flour in jiffy mix.
Jiffy corn muffin mix: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.
CONTAINS: WHEATReply
Jen
Thank you for your recipe with fresh ingredients with no preservatives!
Jiffy cornbread mix: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.
CONTAINS: WHEATReply
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