I am a total sucker for a batch of good cornbread. This version took us through last summer at the cabin, and many nights we ate it spread with garlicky butter and sprinkled with chopped fresh parsley and grated Parmesan cheese, broiled if it wasn’t too hot outside. Now cornbread is taking us through a long winter, perfect to serve with soups, stews and chili. What better way to warm up the house after a long day?
Stale cornbread is perfect for toasting – top with butter, garlic, chopped herbs and grated Parmesan, or any firm, strong-flavored cheese. It’s a great way to use up cheese ends, too.
Buttermilk Corn Bread
Adapted from AllRecipes
1/2 cup butter
1/3 cup white sugar
2 large eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 tsp. salt
Preheat oven to 375F and butter an 8×8 inch pan or heavy cast iron skillet.
In a medium bowl, whisk together the butter, sugar and eggs. Add the buttermilk and baking soda, then stir together the cornmeal, flour and salt and add to the wet ingredients, stirring just until well blended and few lumps remain. Pour into the prepared pan.
Bake for 30 to 40 minutes, or until pale golden and springy to the touch.