Southern Cornbread
Homemade Southern-style cornbread is tender, crumbly, slightly sweet and buttery.
Ingredients
- ⅔ cups butter or baking margarine softened
- ¾ cup sugar
- 3 large eggs
- 1 ⅔ cups whole milk
- 2 ⅓ cups all-purpose flour or finely ground corn flour (for gluten free)
- 1 cup cornmeal
- 2 tsp. double action baking powder
- 1 ½ tsp. salt
- ½ tsp. baking soda
Instructions
- Preheat oven to 375° F.
- In a mixing bowl, cream butter and sugar before adding eggs one at a time, beating in between. Add milk and mix well.
- In another bowl, combine the flour, cornmeal, baking powder, baking soda and salt, add slowly to creamed mixture until mixed well.
- Pour into a greased 13″ x 9″ x 2″ greased baking pan or 2 greased 12 muffin cup pans.
- Bake in oven until golden brown and a toothpick inserted in the center comes out clean. Cut into squares and serve warm.
Notes
Finely ground corn flour is not cornstarch.
It's corn, finely ground as that of all-purpose flour.
