Corn Bread My Southern Style

By Gregg

My wife loves this cornbread every time I make it and it is amazing with chili!

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (I buy powdered buttermilk and mix with water)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375°F.

Grease a 9 to 10 inch cast iron skillet (I like to use bacon grease) and put in the oven while preheating.

Melt butter in a microwave safe bowl big enough to hold above liquids. Remove bowl just before butter is completely melted. Whisk in sugar well and then quickly whisk in eggs until well blended.

Mix baking soda in buttermilk let stand for a couple of minutes then mix well with other liquids.

In small bowl combine flower, cornmeal and salt. Mix dry ingredients with wet with few lumps remaining.

Remove skillet from oven and pour batter in prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until toothpick inserted in the center comes out clean.

Note: For fun you can add a hand full of thawed frozen corn, or chop up a jalapeno and blend into the batter.