When we were invited to an end of summer party last weekend, I was so excited to find out we were being treated to a Mexican feast! It’s not that I don’t love a barbecue, but it was a nice change of pace from the usual summer party food. I offered to bring an appetizer.
Of course, salsa and chips came to mind, but I figured there’d be plenty of that to go around, so I thought a little outside the box. I settled on a starter of soup (roasted red pepper and corn chowder—stay tuned next week for this recipe that won’t disappoint!), and some cornbread to go with it!
The cornbread turned out great. I’ve tried cornbread mixes over the years and they’re just not great, at least the ones I’ve tested.
This cornbread recipe was doubled, so I made it in a 9 x 13 glass Pyrex dish. It served plenty. Next time I make this recipe, I think I’ll serve it as a breakfast and bake it in a 9 x 9 square pan. It would take no time to whip up a batch and freeze it for a quick school morning breakfast or perhaps pair it with leftovers to jazz up the dinner plate.
Maybe I'll whip up a batch and freeze for the next time I do a pot of chili. After all, the Pat's first game is this weekend. Whenever or however you decide to test this cornbread recipe, I think you’ll be happy with the results!
Grandmother’s Buttermilk Cornbread
1/2 cup butter
2/3 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 375 degrees F (175 degrees C). Grease an 8 inch square pan.
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.
Bake in the preheated oven for 30 to 40 minutes.