Without a doubt cornbread is the perfect side to serve with chili, stew, or soup. This particular cornbread creates a lovely crisp edge, yet manages to remain moist inside. This isn't the dry, crumbly cornbread you grew up with! My family tends to devour the whole batch before we even get dinner on the table, so I normally double the recipe. If you have extra left over (and I doubt you will because it is just that good) it can be frozen for later.
Makes 9 servings or 12 muffins
½ cup unsalted butter
½ cup white sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
- Preheat oven to 375°F and lightly grease an 8 inch square baking dish with butter.
- In a large skillet, melt butter. Remove from heat and mix in sugar, then add eggs and whisk until well incorporated.
- In a separate bowl combine buttermilk and baking soda, then stir into sugar mixture.
- Add cornmeal, flour, and salt then stir until well blended with few lumps. Pour batter into prepared baking dish.
- Bake in preheated oven for 30 - 40 minutes, or until a toothpick inserted near the center comes clean.
- If making muffins, bake in a preheated oven for 15 - 20 minutes. Makes 12 muffins.
- Best served warm with a good sized helping of chili on top.
Variations on this recipe:
If you think this recipe is too sweet, try adding some cheddar cheese and jalapeño peppers. The spicy peppers and salty cheese contrast nicely with the sweet corn bread.
Inspiration for this recipe
Grandmother's Buttermilk Cornbread - Allrecipes.com