Or something like that.  I may have exaggerated a tich, but it certainly seems like I have tried a million times to make cornbread from a myriad of different recipes.

There is one really, really good one that I like, but it isn’t plain cornbread.  I had come across the recipe a few years ago and it is definitely different.  Not for everyone (specifically my hubby), but if you want to give it a try, click here for the recipe. 

But back to my quest for a plain cornbread recipe.  I have tried so many that have promised to be ‘the moistest’ or ‘the most flavourful’ or whatever only to end up with a bland, dry cornbread.  A total waste of time, energy and ingredients.

I am a sucker for punishment apparently.  So here is attempt # 145,986…

Ingredients*

1 Cup Buttermilk
1/4 Cup melted Butter
2 Large Eggs
1 1/4 Cups Yellow Cornmeal
1 Cup All-Purpose Flour
1/4 Cup Sugar
2 Tbsp Gluten Flour
1/2 Cup Shredded Monterey Jack Cheese
1 Tbsp Baking Powder
1/2 tsp Salt

Directions

Pre-heat oven to 400°F.  Grease an 8x8x2 baking dish and set aside.

Combine the buttermilk and the cornmeal and let sit for 15 minutes.  Whisk eggs and melted butter together; add to cornmeal mixture and mix well.

Add remaining ingredients (batter will be very dense and thick, like a muffin batter), do not over-mix.

Pour into prepared baking dish and bake for 20-25 minutes until lightly browned on top.

Remove from oven and let cool before slicing.

The Verdict?  Not bad, a little moister than previous attempts and it did have a decent flavour if not a bit too sweet.   I prefer a more savoury cornbread vs a corn ‘muffin’ ~ which is a totally different animal IMO.  But I will try this one out on hubby when he comes home this weekend and get his professional opinion….then maybe…just maybe I won’t have to hunt for any others out there.

* Ingredient list edited to reflect changes to original recipe after *tweaking*.  See post here.