Sweet Buttermilk Cornbread
April 12th, 2009
by: Grue
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
- Preheat oven to 375 degrees.
- Grease an 8-inch square pan. I use a 6×10 pan. Same difference, almost.
- Melt butter in large skillet, preferably cast-iron.
- Remove from heat and stir in sugar.
- Quickly add eggs and beat until well blended.
- Combine buttermilk and baking soda. Stir into mixture in pan.
- Stir in the mix of dry ingredients (cornmeal, flour, and salt) until well-blended and few lumps remain.
- Pour batter into the greased pan.
- 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.