I love to bake. Not just because I love to eat {although that’s a huge part also} but I love the whole experience of baking: my kids pulling chairs up to the counter asking to help me stir, licking the last of the batter from the bowl, the delicious aroma filling the house and the little faces peeking into the window of the oven waiting for their treat. I’m a much better baker than I am a cook which is why the majority of the recipes I share on the blog are baked treats. Today I’m sharing with you a really delicious cornbread recipe I found years ago. It uses brown sugar so it’s sweeter than the average cornbread {which is probably why I love it so much}.

Buttermilk Corn Bread
Recipe from: Taste of Home


  • 1-1/4 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup vegetable oil
In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 8″ x 11″ baking dish. Bake at 425 degrees for 20 minutes or until a toothpick near the center comes out clean. Cool on a wire rack. Serve warm with butter and honey. Great with Chili!