I love making cornbread to go along with a big pot of soup beans and fried potatoes, or to serve along side a bowl of homemade chili. In the past I always made my mom’s recipe, and while my mom was a great cook, I was never quite satisfied with it. It always seemed a little dry to me. (sorry mom)
So I decided to experiment a little. The only things I did different was add an extra egg, and a little more buttermilk then normal and it came out just right. This recipe is cornbread perfection. Crispy around the edges, moist and fluffy in the middle. Cornbread tastes best on the day that it’s made. Don’t worry though, as good as this recipe is, there wont be any leftovers.
Moist Buttermilk Cornbread
Serve warm with real butter.
1/2 cup butter
1/3 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 350 degrees. Grease a small cast iron skillet "6 inches", (or regular baking pan "8 inches") and place it in the oven as it preheats.
Melt butter and allow to cool slightly. Add eggs and buttermilk and beat until well blended.
Combine cornmeal, flour, sugar, baking soda and salt, Stir with a whisk until combined.
Add buttermilk mixture to flour mixture and stir until well blended and few lumps remain.
Carefully remove pan from oven, and pour batter into the pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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Shared with: Mommy’s Kitchen, Eat At Home