Best Cornbread Recipe Ever

By kdet

Makes one 8x8" pan, enough for 4 for dinner if you aren't too greedy
Can also be used to make 10 muffins, reduce baking time

Ingredients

• 1/2 cup unsalted butter (1 stick)
• 1 tablespoon non-fat milk powder (optional)
• 2 eggs
• 1 cup buttermilk
• 1 cup coarse, stoneground cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda

Preparation

Step 1

Preheat the oven to 375 degrees and butter an 8x8" pan.
Melt the butter in a small saucepan over medium heat. Continue cooking about 5-10 minutes until it is turning a light brown and has a delicious, nutty aroma.
Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
Whisk together the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry.
Serve forth while still hot, with lots of good sweet butter.