This cornbread is delicious with chili! It is very simple to make... buttermilk is the secret to this recipe. We absolutely love it on chilly fall nights. The cast iron skillet really keeps the cornbread moist and it's so easy - you won't have to hover over your oven for an hour. Also, we prepare the batter in the cast iron skillet we plan to cook it in, so you only need to dirty one dish.
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 t baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 t salt
- Preheat oven to 375 degrees F.
- Melt butter in a well seasoned 9" cast iron skillet, remove from heat and stir in sugar. Quickly add eggs and whisk 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.
- Bake in the same cast iron skillet for 30-40 minutes, or until a toothpick comes out clean. Alternatively, you can also bake in a greased 8" square pan.
Tip: buttermilk freezes well; store in 1 cup plastic bags to make this recipe even easier.
Yields: 9 servings