ammogirl

This is the best cornbread recipe I’ve ever made.  It’s sweet, and moist, and goes perfect with spicy chili.

1/2 cup butter (1 stick or 1/4 pound)

2/3 cup sugar

2 eggs

1 cup buttermilk (or 1 Tablespoon lemon juice and enough milk to complete 1 cup) (which is what I use, because really, who has buttermilk just laying around?)

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

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Grease an 8×8 square pan.  Heat your oven to 375 F.  

Mix the baking soda in with something to make sure it distributes evenly.  So, put it in the flour, the corn meal, the milk…whatever.  Just make sure it’s combined, and then don’t do anything with it until I say.

Melt the butter in a big bowl.  Mix the sugar in and then the eggs, but remember the butter is hot and unless you really stir for a bit the eggs will kind of cook, which: ew.  Pour the buttermilk/faux buttermilk in and mix. Add the flour, cornmeal, and salt (don’t forget the baking soda that should have been combined with something you have already added), and stir until it’s pretty smooth.  Taste it.  Think, holy CRAP this tastes like Jiffy!  Pour it into the pan.  Bake for 30 minutes.  Stick something in it to see if it’s cooked through.  It should be done, but if it’s not, leave it in for another 5 minutes.  

Cut it into however many squares you want and eat!

That’s it!  It’s even better the next day, warmed up in the microwave.