Thanksgiving is fast approaching and I’ve been busy in the kitchen prepping the dishes I can make ahead and freeze. One of my favorite Thanksgiving sides if cornbread stuffing and I love to use my homemade cornbread as the base.
This cornbread is an amazing side for homemade soup and chili too, it’s so moist and flavorful and can easily be doubled to a 13×9 size too!
I don’t know where I got the original recipe but I have tweaked it over the 10+ years I’ve been making it. It’s a super simple recipe that can be made in the same pan you melt the butter.
1/2 cup butter
2/3 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/ 2 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 375 degrees
Spray an 8 inch square pan or 9 inch pie dish with cooking spray. (You can also make this easily into corn muffins.)
Melt butter in large pan
Remove from heat and stir in sugar, quickly add eggs and mix until well blended.
Add buttermilk, baking soda and vanilla and stir into butter mixture.
Add cornmeal, flour and salt and mix just until blended.
Pour batter into prepared pan
Bake at 375 for 30-40 mins or until the center spring back when pressed with your finger. Be care it’s hot!
You can also use a toothpick and see if it comes out clean when inserted in the center of the bread.
For Muffins Bake 15-20 minutes or until center spring back when pressed
If your looking for a delicious Thanksgiving dessert check out this cheesecake.
If you decide to make this recipe let me know if you like it, either here in the comments or send me a message on Instagram. Oh and if your not already following me on there you should be I post daily and always have something fun going on.
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Have a wonderful weekend!!