Sweet Southern Buttermilk Cornbread



1 stick butter
2/3 cup white sugar
1 tsp vanilla
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt

Preheat oven to 350 degrees . Grease an 8 inch square pan, or a cast iron skillet.

Melt butter and stir in sugar. Let set a few minutes to cool off before adding your eggs, don't want to scramble them in the warm butter.

Now add your eggs and beat, stir or whisk until well blended.

Combine buttermilk, vanilla with baking soda and stir into mixture.

Stir in cornmeal, flour, and salt until well blended and not too many 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.


Slather with butter and honey and serve as a great side, or,  crumble up in your bowl of beans or chili. Hey, you can even make a delicious Cornbread Salad out of cornbread, even use the leftovers, if you have any. I like chili and cheese over a slice as a quick meal. You can even use it for for a yummy  Cornbread Casserole. (Thanks Stephanie from Lick My Spoon, it was delicious!) Feel like some Mexican Cornbread, just add a few ingredients.

Sometimes the simplest things in life can be some of the most comforting. Yes, even cornbread.  A little imagination goes a longgg way. Hey, don't be afraid to use those leftovers. Saving doesn't have to mean skimping.  Enjoy!


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