Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Breads, Sides John Morgan Breads, Sides John Morgan

Buttermilk Cornbread

’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like.

I’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like. I have two requirements for cornbread. It needs to be sweet and moist.

Ingredients

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  • 1/2 cup butter

  • 2/3 cup white sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 teaspoon baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.

  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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