This is my favorite recipe for cornbread that I have found. It is quick and easy and I usually have all the stuff on hand. I like to whip this up when I want some fresh bread with dinner, but I don't have time/motivation to make "real" bread. You can make this in an 8 x 8 casserole dish, or as 12 muffins (which bake faster!).
Cornbread
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk (Or 1 Tbls. lemon juice or vinegar plus enough milk to make 1 cup)
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Directions:
1. Preheat oven to 375 and prepare your pan (Either an 8x8 or 12 muffins)
2. Melt butter in a large bowl in the microwave (I use my 8-cup Pyrex liquid measuring cup so that I can pour the batter out easily)
3. Stir in sugar until combined. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
4. Bake in the preheated oven for 30-40 minutes for an 8x8, or 15-20 minutes for the muffins, or until a toothpick inserted in the center comes out clean.
