Bill and Kaitlyn

From the Wedding Aisle to the Window Seat: Our Travel Adventures and Everything Else In Between

Best. Cornbread. Ever.


Bold statement? Yes. Is it true? Absolutely.

Last week I was invited to a luncheon, and the hostess asked everyone to bring a plate to share. Our plate was supposed to evoke the harvest, Thanksgiving or fall. Even though it’s technically spring here and I’m not quite sure how my cooking is supposed to “evoke” anything, I figured cornbread was a down-home comfort food, and go well with any Thanksgiving-type dishes.

In America, I usually would have made cornbread from Jiffy mix, easy peasy: 1 egg, 1 box of Jiffy, 1 cup of milk, 12 minutes in the over, DONE. Since this is New Zealand, and we don’t have Jiffy here, I decided to use the cornbread recipe I came across a few weeks ago, which as mentioned in the title of this post, it is the BEST CORNBREAD EVER. I had to make a few substitutions based on ingredients available here, but I’ve noted in parenthesis below.

Grandmother’s Buttermilk Cornbread

Yield: 9 servings


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (If you can’t buy it, put 2 Tablespoons of lemon juice into a 1 cup container, fill remainder with milk and let sit for 5 minutes)
1/2 teaspoon baking soda
1 cup cornmeal (I didn’t have cornmeal, so I used Maseca Corn Flour)
1 cup all-purpose flour
1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). 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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