Buttermilk Cornbread! It is as good as it looks! It will compliment almost every meal! Just make sure to use a 10-inch skillet!
We have a tradition at our house when it’s someone’s birthday, the birthday girl/boy gets to pick their dinner! It doesn’t matter how crazy the request, we try to make their dreams come true! Last Saturday, we celebrated my daughter in laws birthday with a dinner of her choice. One thing that she wanted on the menu was cornbread.
I mixed up the ingredients for this glorious cornbread and the smells coming from the oven were amazing! When the time came to get the cornbread out of the oven, it was obvious that we had failed! This week I couldn’t let it go and has to try one more time and realized the size of the cooking pan makes a huge difference!
- 1/2 cup butter
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cornmeal
- 1 cup flour
- Preheat oven to 375 degrees.
- Melt butter in a 10 inch oven safe skillet. Remove from heat.
- Pour butter into a mixing bowl, and 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 back into the skillet. If you don't have a skillet, you can use an 8 inch square pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.