Oh my heck I’m so late getting this post up today. I’ve just been having too much fun spending time with my son. So I’m just going to cut to the chase today and tell you that you need this cornbread in your life. I’ve made a lot of different cornbread recipes over the years, but when I was in Arizona this past January my aunt had made this and I immediately fell in love. I could have eaten the entire pan. It’s the only cornbread I ever make now. I love it with chili and/or soup, but really it goes with just about anything.
Super simple to make and is so, so good. We love it with butter and honey and/or homemade raspberry jam. It’s the best ever! Now it’s definitely a sweeter cornbread, so if you don’t like your cornbread too sweet, then leave out some of the sugar. I’ve made it a couple times using half the amount of sugar and it’s still delicious. But I’m not gonna lie, it’s even better with the full amount of sugar.
These cooler temps mean lots and lots of soups and chilis at our house and this cornbread is definitely going to be right along side.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
Melt butter in a medium size bowl. Stir in sugar and then add the eggs, beat until well blended. Combine buttermilk with baking soda and add to butter mixture. Stir in cornmeal, flour, and salt until just blended (there will be a few lumps).
Pour batter into the prepared pan. Bake in the preheated oven for 25 to 30 or until a toothpick inserted in the center comes out clean.
Recipe Source: All Recipes