A southern food staple is a really good cornbread. I’ve seen dozens of recipes for cornbread, but I haven’t come across a cornbread recipe as good as this one.
Martina McBride is known for various country hits like “Concrete Angel” and “This One’s For The Girls,” but she should also be known for her cooking.
One of my favorite recipes of hers is this cornbread. I found it on GoodHousekeeping.com and I haven’t been able to stop making it. It has actual bits of corn in it, which I think adds something special.
Here’s how to make it.
- 1 1/4 c. yellow cornmeal, plus more for pan
- 3/4 c. sugar
- 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 lg. eggs
- 1/2 c. low-fat buttermilk
- 1/2 c. whole milk
- 1/2 c. vegetable oil
- 1 c. fresh corn kernels
1. Preheat oven to 350°F. Grease 9″ by 5″ loaf pan and dust with cornmeal.
2. In large bowl, combine cornmeal, flour, sugar, baking soda, baking powder, and salt.
In medium bowl, whisk buttermilk, eggs, milk, and oil. Stir egg mixture into cornmeal mixture until just combined. With rubber spatula, stir in corn. Pour batter into pan.
3. Bake 15 minutes. Reset oven control to 325°F, and…
To finish baking your cornbread, check out the original recipe on Good Housekeeping by clicking here.