INSTRUCTIONS
Preheat Oven: Begin by preheating your oven to 375°F (190°C).
Melt Butter: In a large skillet, melt the butter. Once melted, remove from heat and stir in sugar. Quickly add the eggs and beat until well blended.
Buttermilk & Baking Soda: In a separate bowl, combine the buttermilk with the baking soda. Stir this mixture into the pan with the butter and sugar.
Dry Ingredients: Next, mix in the cornmeal, flour, and salt until just a few lumps remain.
Bake: Pour the batter into the skillet (or a greased 9-inch square baking dish if you don’t have a skillet). Place in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Let the cornbread cool for a few minutes, then serve warm with butter, honey, or your favorite accompaniment.
NOTES
For a richer flavor, you can use full-fat buttermilk.
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.
This cornbread pairs wonderfully with chili, soups, and stews.
