I have been making this particular cornbread recipe for over a year now. I seem to keep buttermilk on hand just in case the time feels right for cornbread. This weekend seemed right enough to me. Accompanied by crab legs and a new dish with roasted peppers, onion, garlic and feta cheese it was a delicious match. It was a mighty fine dinner and may disappoint only Paula Dean with the meager addition of only one stick of butter.
I highly recommend making cornbread from scratch if you can. It is so much better than the box – really. Cornmeal is very inexpennsive and when made fresh, has no strange processed food aftertaste. The texture is just right – moist with a tight crumb. It doesn’t fall apart when you take a bite and the buttermilk adds just the right balance of tangy to sweet. I hope you enjoy it as much as I do!
1/2 C butter (1 stick)
2/3 C sugar
1 C buttermilk
1/2 tsp. baking soda
1 C cornmeal
1 C flour
1/2 tsp salt
In a skillet over medium heat, melt butter. Remove from heat and stir in sugar and eggs. Combine buttermilk and baking soda then add to the butter mixture. Whisk until incorporated. Stir in cornmeal, flour and salt. Pour into a greased 8″ pan and bake in 375* oven for 30 minutes or until a tester comes out clean. The top should be lightly browned.
I believe that you could use an iron skillet with this recipe and just transfer the mix straight into the oven rather than a greased pan but I have no such pan and have not tried it. happy baking.