Course: Baked Goods
Cuisine: Southern
Keyword: Cornbread
Servings: 6 servings
Author: Christine Bruening
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Ingredients

  • ½ cup butter
  • 1 cup white sugar
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt

Instructions

  1. Preheat oven to 375°.
  2. For this recipe I like to use a 10 inch cast iron skillet “one-pot-meal style” but you can always substitute with a 10in baking pan.
  3. Melt your stick butter in a large skillet. Remove from heat and stir in sugar until incorporated.
  4. Whisk in eggs, buttermilk and baking soda.
  5. Adding the buttermilk first will lower the risk of scrambling the eggs.
  6. Stir in cornmeal, flour and salt until everything is well blended. This is where you’ll have to be a little careful so the ingredients don’t spill out of the skillet but I think it’s worth it to have to clean one less dish- amiright?
  7. Then pop it into your preheated oven.
  8. Bake in the oven for 25-30 min (but honestly your nose will tell you when it’s done).