Sweet Buttermilk Cornbread

I make this cornbread any time I make the Best Chili In The World. Since the ingredients are mixed in a hot cast-iron skillet, it has a wonderful old-world taste. It is rich and complex, a perfect offset to something spicy. It might be too sweet for some tastes.

If I had a 8- or 9-inch cast iron skillet, I might try this without another pan. I think a right-sized skillet would go into the oven just fine, and the thought of how it might come out makes me rumbly in the tumbly.

Prep time: 15 minutes. Cook time: 40 minutes. Ready in 55 minutes total.

9 Servings (medium-to-large pieces).

1/4 pound (1 stick) butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees.
2. Grease an 8-inch square pan. I use a 6×10 pan. Same difference, almost.
3. Melt butter in large skillet, preferably cast-iron.
4. Remove from heat and stir in sugar.
5. Quickly add eggs and beat until well blended.
6. Combine buttermilk and baking soda. Stir into mixture in pan.
7. Stir in the mix of dry ingredients (cornmeal, flour, and salt) until well-blended and few lumps remain.
8. Pour batter into the greased pan.
9. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean. We prefer to overcook it a little, to get the beautiful golden edges and caramelization of the sugar/butter.