There’s one side dish I must always have with barbecue… It’s CORNBREAD!!! I don’t know why, but I’ve always loved the cornbread/barbecue combination since I was a child. My favorite way to eat cornbread is straight from the oven with a little bit of butter. This cornbread recipe will make a great side dish for your barbecue ribs or pulled pork! If you like super sweet cornbread, feel free to add more sugar. I add kernel corn and make them not as sweet.

I normally use an 8-Inch Square Pan, but my husband complained that not every piece had a nice crust. So to make my husband happy, I used a 12-Cup Muffin Pan and each little piece came out with a nice crust.

Ingredients:

1/2 cup butter melted (1 stick)
1/2 cup sugar (about 100g)
2 large eggs
1 cup cornmeal (about 165g)
1 cup all-purpose flour (about 125g)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2/3 cup kernel corn

Baking Supplies
12-Cup Muffin Pan or
8-Inch Square Pan

Makes 12 pieces

Cooking Instructions:

Step 1: Preheat oven to 375°F. Grease a standard 12 cup muffin pan or an 8 inch square pan.

Step 2: Combine the cornmeal, flour, salt, and baking soda. Put aside.

Step 3: In a large mixing bowl, combine the melted butter and sugar. Add the 2 eggs and mix well.

Step 4: Add the buttermilk and stir in the flour/cornmeal mixture. Mix well again.

Step 5: Now add the kernel corn and mix again.

Step 6: Bake in preheated oven for about 25 minutes. Try the toothpick test to see if it comes out clean. Move to cooling rack before serving.

This post is tagged bread, corn, sweet

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