Hey, guys, I have the best Southern-Style Cornbread recipe you’ll ever eat! No kidding. This one uses buttermilk and sour cream to keep it moist, and it uses honey, molasses and sugar for sweeteners. Wow, Southern-Style Cornbread is so delectable you won’t want to waste a single crumb. It’s wonderful with butter spread over top, but it’s also great plain.
In late July, I was fortunate enough to be able to go to New York City with John and his company for one of their summer trustee meetings. We stayed at the Omni Hotel Berkshire in Manhattan during our stay there and the food was fabulous. In fact, in every place we ate in Manhattan the food was sensational.
One of the nights we ate at the hotel the cook prepared a splendid cornbread recipe for us. It was actually one of those “throw-in” recipes because there were already rolls on the menu. But he thought that a group from the south would love some cornbread. He was right. When everyone at our table saw me digging into my FOURTH piece of cornbread, they decided they had better try some as well.
I can’t tell you just how delicious this stuff was. I cut my pieces in half and spread softened butter on each piece. But making it at home I ate it plain. Everyone who sampled the cornbread loved it. It’s a little on the sweet side so I ate the cornbread in lieu of dessert and I was not one bit disappointed. I went to the table staff and asked if I could tell the cook how great I found the cornbread.
They tracked him down and the chef, Ron Ulczak, came to our table and chatted for a few minutes. What a great guy. I asked him where a New Yorker ever learned how to make cornbread like that, because when we lived in the Northeast, cornbread was not a staple on any menu. He informed me that he had worked several years in the Carolinas and had learned to make it while there. He said his recipe was actually a compilation of about three or four other recipes. He even offered to give me the recipe. Believe you, me, I took him up on the offer–and pronto!
After obtaining the recipe, I followed the directions but I could tell immediately that although the recipe as written was excellent, it was not the same stuff as we had eaten that night at the Omni. It was too dark because of the amount of molasses, and although the molasses gave it a really rich flavor that was wonderful, it wasn’t what I was expecting. So I decided to go back to the drawing board and give it another try.
I reduced the molasses from 1/4 cup to 1 tablespoon, and added 1/4 cup honey instead. Perfection! This recipe really tasted like the stuff we had eaten in New York City that night. Mouthwatering, succulent, heavenly. In fact, I couldn’t stop eating it then, and I couldn’t stop eating it at home until I had cleaned out the whole batch! Yum. It was that good.
Ron Ulczak may be a New Yorker, but he certainly knows how to make a good southern cornbread–probably the best you’ll ever eat! If you’re ever up in the Manhattan, stop in and eat at the Omni Hotel Berkshire Restaurant and enjoy some of Ron’s delicacies. Everything we sampled was incredibly good. He may even give you a recipe! 😉
If you’re looking for a moist, sweet, Southern-Style Cornbread then you’ve got to give this fabulous cornbread a try. Every mouthful is amazing. I can’t guarantee you’re going to lose any weight from eating this recipe, but you will be one happy camper after sampling this lovely comfort food.
Southern-Style Cornbread is some of the best cornbread you’ll ever eat.
This is a sweet cornbread so it’s almost like eating dessert!
Southern-Style Cornbread is very moist due to the buttermilk and sour cream in the recipe.
Here’s the recipe.
I used these ingredients. If you have access to a stone-ground cornmeal that would make this recipe even better.
Place cornmeal in a mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar, an egg, baking powder, and baking soda.
Add melted butter, molasses, honey, sour cream and buttermilk.
Whisk ingredients to combine.
Grease a 9×9″ glass baking dish. Pour cornbread mixture into prepared dish.
Bake at 425 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
I guarantee if you serve a batch of Southern-Style Cornbread for a company dinner, you will be cleaned out in no time!
Serve Southern-Style Cornbread plain or spread with softened butter. Either way is heavenly.
Here’s the recipe.
(Recipe adapted from Chef Ron Ulczak, Omni Hotel Berkshire, Manhattan, New York City, NY)
- 1 cup cornmeal
- ½ cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 egg
- ½ cup buttermilk
- ½ cup sour cream
- ¼ cup honey
- 1 tbsp. molasses
- ¼ cup sugar
- 2 tbsp. melted butter
- ¼ tsp. baking soda
- 2 tsp. baking powder
- Mix all ingredients until well blended.
- Pour into a greased 9×9” baking dish and bake at 425° for 20-25 minutes.
Every bite of Southern-Style Cornbread was so delectable I didn’t want to stop eating it!
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