I was so excited to make cornbread and chili, two peas in a pod, until I realized I didn't have buttermilk or cornmeal at my house. The buttermilk can be replaced, but not the cornmeal, so I made the chili and waited until the next shopping trip to get the necessary ingredients. I was bummed I wasn't making the two together, but when I tasted the cornbread, I realized I could eat the whole pan just as is. We ate this cornbread with chicken and a salad, and it was the perfect addition to an otherwise standard meal.
ingredients ~
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup butter
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
recipe ~
1. Preheat oven to 375 degrees F. Grease an 8-inch square pan.
2. Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.
3. Combine buttermilk with baking soda and stir into the bowl.
4. Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing (the batter doesn't need to be completely smooth).
5. Pour batter into the prepared pan. Bake for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Recipe From: Tastes Better From Scratch
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