Monday, August 18, 2008
1/4 lb. butter
2/3 c. sugar
1/4 t. baking soda
1 c. buttermilk
1 c. cornmeal
1 c. unsifted flour
1/4 t. salt
Preheat oven to 375 degrees. Melt butter in large pan. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Add cornmeal, flour and salt. Stir until well blended. Pour into greased 8-inch square pan and bake for 30 minutes.
Notes: I often use whole wheat flour in this recipe, though that increases the baking time a little. It freezes well. Just wrap it in foil to freeze, then thaw and warm (in the foil) before serving. I acquired a 10.25" cast iron skillet in December 2014 and have made the cornbread in it successfully, but I always made it in other pans before I got the skillet. I just stick the cast iron pan in the oven while the oven's heating and pour the batter into a hot pan.
I have this recipe on allrecipes, where it can be found on their "Top 20" list. Check out this link to see what people think about it! Allrecipes also included an article about the recipe in the October 2014 issue of their magazine.
Linked up at: Eat at Home Ingredient Spotlight - cornmeal 2011 & 2012