My husband made some cornbread a few years ago and still talks about how good it was…except that for the life of him, he can’t remember where the recipe was from. He was very happy when I came across this recipe the other day and decided to make it last night.
Thanks to my friend Emily for posting the link on her Facebook and letting Ashlyn and I sample some at our playdate! I made a couple of minor changes to the original so below is how I made it, and will make it again. This makes a double batch (I froze half) so cut it in half if you want a “normal” amount of cornbread.
- 1 cup butter
- 2/3 cup white sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C).
- Melt butter in large cast-iron skillet (mine is about 12 inches). Poor the butter into a large bowl. Stir in sugar. Add eggs (temper them to avoid scrambled eggs!) and beat until well blended. Combine buttermilk with baking soda and stir into batter. Stir in cornmeal, flour, and salt until well blended. Pour batter back into the skillet (or into a greased 8 inch square pan for a single loaf).
- Bake in the preheated oven for 30 minutes (25 minutes for a single batch), or until a toothpick inserted in the center comes out clean.
- Serve warm and try not to eat it all in one sitting.