Cornbread

I am not afraid to admit it, I am a corn bread snob. Growing up, the only corn bread I had was made from a Jiffy box – blagh! I rarely ate it because I thought all corn bread must be like this. I was wrong. I went to a chili cook off and low and behold – good cornbread. Rather than ask for recipes, I went on a search of my own.

My findings: buttermilk is essential to any decent cornbread recipe. That and a good ratio of flour to cornmeal. This recipe has both. You need to look no further. Not only is it a classic cornbread flavor but it is also moist and airy. Perfect with fried chicken, chili, pulled pork, or however you eat cornbread. Add some butter and honey, my mouth is watering. . .

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Cornbread

Moist, airy, delicious classic cornbread.

Course Side Dish

Cuisine American

Keyword buttermilk cornbread, cornbread

Prep Time 10 minutes

Cook Time 30 minutes

Servings 9

Ingredients

• 1/2 cup butter melted
• 2/3 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup flour
• 1/2 tsp salt

Instructions

1. Preheat oven to 375°F. Grease a 9 x 9 inch baking pan with non-stick cooking spray.

2. Mix all ingredients together in a medium bowl. Pour into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. (Mine is always done at 30 min.)