This is the best cornbread ever. Even if you don’t normally like cornbread, I can almost guarantee you will like this. Zack (not a big fan of cornbread) had a friend over for dinner last night, and they devoured almost the whole batch, declaring it as “top-notch”. You know it’s good when a couple of guys get more excited about the cornbread than they do the meaty chili it was served alongside.
While the cornbread can stand on it’s own just fine, I highly recommend whipping up a batch of honey butter to serve it with. It’s so easy to make, and takes really any kind of bread over the top.
You probably already have all of these ingredients on hand, so please try it for yourself soon! If you don’t keep buttermilk on hand, make some by adding 1 tablespoon of vinegar to a cup of regular milk, let it sit for five to ten minutes, and voila-you now have buttermilk to make this buttermilk cornbread with! Enjoy.
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
Preheat oven to 350. In a large mixing bowl, cream the sugar with the melted butter. Then whip in the eggs and buttermilk. In another bowl, mix the flour, cornmeal, salt, and baking soda. Combine the dry mixture with the wet, be careful to not over mix. Pour the batter into a greased 8-inch pan and bake for 35 minutes.
1/2 cup butter (room temperature)
1/4 cup honey
In a bowl, mix the butter and honey until smooth. Serve immediately, or store in the fridge until ready for use.