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Off-the-Track Cornbread

So moist and delicious you will want some the next day for breakfast toasted or grilled.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Buffet, Side Dish
Servings 8

Ingredients
  

  • 2 cups Coarse Yellow Cornmeal
  • 1½ cups Flour
  • ¼ cup Sugar
  • 2 tbsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 3 Eggs (beaten)
  • 3 tbsp Corn Oil
  • 2½ cups Buttermilk
  • ½ cup Melted Butter
  • ¼ stick Additional Butter

Butter & Cream

  • ½ stick Additional Butter
  • ¼ cup Heavy Cream

Instructions
 

  • In mixer blend Cornmeal, Flour, Sugar, Baking Powder, Baking Soda and Salt.
  • In separate bowl mix together Eggs, Corn Oil, Buttermilk and Melted Butter.
  • Add the wet ingredients to the flour mixture and blend. Batter will be a little lumpy and sticky.
  • In 400℉ oven place baking pan with ¼ stick of Additional Butter until butter melts and JUST starts to brown. Remove hot pan and carefully pour batter into melted butter.
  • Bake in 400℉ oven for 25-30 minutes or until inserted toothpick comes out clean and dry. With the toothpick or skewer poke several holes in the cornbread. You can also bake this batter in a mini loaf pan or a large cast iron pan.

Butter & Cream

  • In saucepan melt ½ stick Additional Butter and Heavy Cream.
  • Pour melted butter & cream mixture over cornbread.
  • Let rest 10 minutes before serving.
Keyword Cornbread