Wednesday, April 7, 2010

Buttermilk Cornbread

This is our favorite cornbread--super moist with just the right amount of sweetness.  Definitely my go-to recipe if I have buttermilk (it really does taste better with real buttermilk).  It stands on its own or is excellent with soup, chili, honey, butter, or honey butter.  From Favorites, Ivory Family Recipes.

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt

Stir together and pour into greased *9-inch square pan.  Bake at 400 degrees for 20-25 minutes.

Original recipes calls for an 8-inch pan and baking for 30 minutes.  I just prefer it a little less tall and a little less baking time.

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