Whenever I make this recipe for cornbread at home, I always make a double batch. Not because we are going to eat that much at once, although we probably could, but because it freezes up so perfectly. I can let one of the breads cool and then wrap it up nice and tight and toss it in the ice box. Then, the next time we have a meal that would be good with a buttermilk cornbread chunk, I thaw it out and it’s ready to go. You can even pop it in the microwave to get that fresh out of the oven taste. Check out what they are saying about this recipe over at All Recipes:
“The result was top notch. Very moist with perfect texture.”
You aren’t going to believe how good this is until you try it for yourself!
Ingredients
1/2 cup butter
2/3 cup Domino white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
Instructions
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square 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.
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Quick Tip: Whole wheat flour can also be used in this recipe.
Thanks again to All Recipes for this traditionally delicious recipe.
