Buttermilk Cornbread Recipe: A Fall Favorite

I was invited to a last-minute party last weekend and 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), 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.

Grandmother’s Buttermilk Cornbread

Source: Allrecipes.com

Ingredients:

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet.
3. Remove from heat and stir in sugar.
4. Quickly add eggs and beat until well blended.
5. Combine buttermilk with baking soda and stir into mixture in pan.
6. Stir in cornmeal, flour, and salt until well blended and few lumps remain.
7. Pour batter into the prepared pan.
8. Bake in the preheated oven for 30 to 40 minutes.

Whenever or however you decide to test this cornbread recipe, I think you’ll be happy with the results. Enjoy!

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