I find cornbread is one of those foods that is often sadly underrated. I mean, really, it’s so tasty and versatile! The cornmeal gives it a slightly course texture and a delicious flavor that’s neither too sweet nor too salty, making this easy quick bread a great accompaniment to meats, vegetables, and soups alike. And because we have been on a bit of a soup spree lately, this recipe seemed like a great choice. It is wonderful with our any-vegetable-soup, chili, or on its own with some butter or jam. Personally, I love it for breakfast. No matter how I serve it, cornbread is always a great addition to our table!
Recipe credit: ‘Grandmother’s Buttermilk Cornbread’ by BETHANYWEATHERSBY on http://www.allrecipes.com.
Yield: One 8 inch square baking dish (9 pieces)
1/2 cup of butter (113 g)
1/3 cup of sugar
1 cup of buttermilk
2 eggs, lightly beaten
1 cup of cornmeal
1 cup of flour
1/2 tsp of baking soda
1 tsp of salt
Preheat the oven to 375 F and lightly grease an 8 inch square pan.
In a saucepan over medium heat, melt the butter. Remove from heat and stir in the sugar. Quickly whisk in the eggs. Beat until the ingredients are well combined.
Whisk the baking soda into the buttermilk and stir into the butter mixture. In sections, add the flour, salt and cornmeal and whisk just until no lumps remain.
Enjoy alongside a meal or as an easy snack.