Buttermilk Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup butter
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup white sugar
2 eggs
1 cup buttermilk
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Directions: |
Directions:1. Preheat oven to 375 degrees F (175 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 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. DO NOT over bake or else it loses its moistness. |
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Number Of
Servings: |
Number Of
Servings:9 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This cornbread was a hit at a recent cookout at Marsha and Hank’s home so I just had to share! Olivia was also a big fan and asked me if she could share some with baby Skylar.
It tastes excellent with chili, in the morning with butter and maple syrup, and bakes well as muffins if you reduce the time approx. to 22 minutes. It freezes fabulously. I often make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer.
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