It really can’t get better than this. The best Buttermilk Cornbread that I have tried in my life. It is sweet and moist and so delicious that the biggest problem here will be not to eat it all immediately after it is done. This Southern classic cornbread is a really a simple wonder that will be forever welcome at even the most lavish table. This is my favorite cornbread recipe. I will be making this for thanksgiving dinner again like every year, it just doesn’t seems right missing cornbread at my table for thanksgiving. Many thanks to Bethany Weathersby for this amazing video recipe.
- 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 your oven to 375F (175C) and grease an 8 inch square pan.
- In large skillet melt the butter. Remove from heat and stir in sugar and then quickly add your eggs and beat until well all ingredients are well blended. In another dish combine buttermilk with baking soda and stir the mixture in the pan. Add flour, cornmeal and salt and stir well until well blended and few lumps remain. Pour the batter into the prepared square pan.
- Bake for 30 to 40 minutes. Use a toothpick, if comes out clean your buttermilk cornbread is done.