I love a large slice of Homemade Buttermilk Cornbread with many of my meals. A must with stew or soup, yummy with chili. I like serving with pork roast, black-eyed peas or a large bowl of pinto beans, onion and fried potatoes or any kinds of beans. Really cornbread is delicious with just about any meal. If there is any leftover my husband loves for me to make Cornbread Salad.
- 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 cast iron skillet or 8-inch square baking pan..
- Melt butter in large skillet.
- Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.