I had a sudden and overwhelming desire to stuff my mouth full of cornbread from my grandma a couple of nights ago. If you did not grow up on cornbread, it’s hard to explain, but the drive to consume it can be a powerful force. SI made two pans full at night just so I could eat a huge warm wedge out of the oven and have an untouched pan to take the next day to a friend’s house. The cornbread follows chili or soup at home in equal measure. For tamale pie, I used the cornbread batter more than once to coat corndogs or to top a casserole dish or chili.
The scent of toasty cornbread baking up in a coal-black cast-iron pan is very similar to one of earth’s best stuff. I have a Pavlovian response to cornbread flavor. By that, I’m not talking about barking and running around in circles, but I may have been caught panting and drooling, and maybe even wagging my tail for a while or two. Today’s cornbread I ‘m sharing with you is the be-all and end-all cornbreads to me. It isn’t sweet. Now, if you want to become happier, there’s nothing better than a pan full of Grandma’s Buttermilk Cornbread with a pot of hot beans bubbling.
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt
1. Preheat oven at about 375 ° F (175 ° C). Grease a square 8-inch pan.
2. Melt butter together in a big skillet. Stir in the sugar and remove from oil. Add eggs and beat until well combined. Combine buttermilk, baking soda, and whisk in pan mixture. Add the cornmeal, flour, and salt, until well blended, and there are few lumps left. Add batter into the ready-made pan.
3. In a preheated oven, bake it for 30 to 40 minutes or until the toothpick inserted in the center come out clean.
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