I love love love cornbread. Nothing goes better with barbecue than a sweet, tender piece of cornbread. In fact, whenever we go out for barbecue, I always order an extra side of cornbread. I’ve been looking for a great cornbread recipe for years, and hadn’t found one I loved until now. Most of the recipes I tried were either dry, crumbly or extremely bland. I think the secret to this recipe is the addition of buttermilk, as it really makes the cornbread soft and moist. This cornbread mixes up fast, and would be great as a side to all the great chilis and stews that we’ll be eating this fall.
Yields: 9 servings
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 375 degrees F. Grease an 8 inch square pan.
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.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.