I’ve always wanted to make cornbread. I got this recipe from Allrecipes. The only thing I changed: I used skim milk instead of buttermilk.
- 1/2 cup butter
- 2/3 cup 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 F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. 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. (I melted the butter in a skillet and then poured the butter into a bowl, where I mixed the rest of the ingredients)
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
This is what the mixture looked like before I poured it into the pan:
I used medium-ground cornmeal. It might taste better if you use finely-ground.
I poured it into the pan:
…and the end result:
Notice the crunchy edges!