With three different cornbread recipes on my blog already, you might think I was cornbread crazed since I’m adding another. Well, I guess maybe I am. Growing up, we practically lived off of beans and cornbread during the winter months. Plain pinto beans with no spices save salt, and whole wheat cornbread that was dry, not sweet at all, and was perfect for absorbing copious amounts of salty butter. It might not sound particularly tasty, but we loved it. I think it was the magic of butter, which we surprisingly were allowed to consume without limits since Grandpa deemed it a healthy fat and Mom learned all her health-nut ways from him. So we loved our beans and butter, er, cornbread.
This cornbread is the antithesis of the cornbread I was raised on, and truth be told, the first time I made it I was completely aghast that Mel dared to call it cornbread. This wasn’t cornbread, this was cake. And her whipped honey butter? The frosting!
But everyone (I brought it for a chili day at work) loooved it. I didn’t bring the honey butter the first year and at first, some were disappointed, but after tasting it said, “This doesn’t even need butter!” It really doesn’t. It practically melts in your mouth, it is so soft and moist. I noticed when I brought the honey butter last year they barely touched it. The cornbread is perfect on its own but if you really think you need some sweet butter, go to Mel’s blog for her unique recipe, which includes marshmallow fluff and is very good.
Anyway, after making this for others for two years and taking little tastes, I finally made it just for us for the first time last week when the temps were cooler and I wanted something to go with some ham & bean soup. I have to say, I’m a convert. Sorry, Mom. This is definitely my new favorite and I have to tell you, Dennis is gaga for this stuff and he would never eat any of my cornbread before, not even Jiffy mix, which is similar to this, just not as soft. The Lighter Northern Cornbread recipe on my blog is also crazy good, but it’s lower in fat and sugar so it’s not quite as melt-in-your mouth. If you’re looking for some full fat goodness, I gotcha covered.
Favorite Cornbread
Printable recipe
Printable recipe with picture
1 ½ cups (6 ¼ oz) all-purpose flour
½ cup (3 oz) corn meal
2/3 cup (5 oz) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cups milk
Preheat oven to 350F. Spray an 8×8 baking dish with oil; set aside. Whisk together dry ingredients in a medium mixing bowl, make a well and add oil, butter, eggs, and milk into the center. Stir well until mixed (batter will be runny – don’t be alarmed!). Pour into prepared pan and bake for 35 minutes. This doubles perfectly for a 9X13-inch pan, but will have to be baked longer (start checking after 45 minutes-I can’t remember how long it took when I doubled it in previous years).
Recipe source: Mel’s Kitchen Cafe
Veronica's Cornucopia 
always on the lookout for a good homemade cornbread recipe. My go to is usually Jiffy, I like it sweet, but if I don’t have any in the pantry and want cornbread with chili or something…I like to have a good sub I can whip together. This looks good! I’m pinning it.
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You’ll like it Renee, I guarONtee. :)
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I grew up eating Northern beans and cornbread and yes, lots of butter. I still like it that way to this day :) I’ve only ever made Jiffy cornbread but, this I MUST try!
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I’m glad that your mother didn’t ruin the beans and cornbread for you! lol! If you like Jiffy mix, you will like this–it’s even better.
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Lovin’ the sound of this cornbread, and with Adam’s sweet tooth, I bet he would go ga-ga over it too.
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There’s something wonderful about the contrast between a salty bowl of chili/beans/whatever and the sweetness of this cornbread. I’d bet you’d dig it too. :)
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this is our fave yes we do slather it with BUTTER!!! http://www.foodnetwork.com/recipes/alton-brown/creamed-corn-cornbread-recipe/index.html cannot wait to try this one!! looks delish!
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Cool recipe. I used to take a box of Jiffy mix, a can of creamed corn, combine them (adding nothing else) and bake into muffins. It’s good! Let me know how this compares to your favorite.
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I can see why it is a favourite it looks ridiculously perfectly fluffy :D
Cheers
Choc Chip Uru
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Thanks Uru. :)
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I love a nice soft cornbread. When I was a kid we would eat the left over cornbread the next morning in a bowl with milk poured over the top – heaven in a bowl!
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I still do this with leftovers!
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I’ve never heard of this! I guess I need to try it. :)
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We have a big pot of pinto beans and cornbread almost every Sunday during the fall and winter seasons. Football, beans, and long winter naps!
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Yes!
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Love all these homey baking recipes! You can’t beat beans and cornbread.
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Agreed.
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Sounds delicious. Could I omit the butter without losing anything from the recipe except the butter taste? I have to eat mostly vegan these days for medical reasons… :-(
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If you omit the butter, the cornbread will be more dry. You could try just using more oil in place of it.
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Cornbread and a bowl of beans reminds me of cold weather growing up, too. And in all honesty, I love the lighter fluffier versions – so I know I’d love this! When I’m feeling lazy and in a “cheating” mood, I combine 1 box of Jiffy cornbread mix w/ 1 box of Jiffy yellow cake mix and add all of the “other” called for ingredients on both boxes. Bake it up and it’s a scrumptious sweet and fluffy cornbread!
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I’ve heard of that trick and it always gets good reviews, I’m going to have to try it!
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