Perfect Buttermilk Cornbread

I love this cornbread recipe.  Forget Jiffy Mix – this is the cornbread you’ll want to make from here on out!  It’s moist (not dry or crumbly) and has just the perfect amount of sweetness.  Please note: I did not start by advertising this as a super-healthy recipe.  Sure, you shouldn’t eat it every week (oh, but you’ll want to…), but every now and then won’t kill you.  I like serving it with a big bowl of chili!  (Original recipe here; directions and pictures my own.)

Perfect Buttermilk Cornbread

1/2 cup butter (1 stick)
2/3 cup sugar (or less, if you prefer a less-sweet cornbread)
2 eggs, lightly beaten
2 tsp. lemon juice, plus enough milk to make 1 cup (or use 1 cup buttermilk)
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour (whole-wheat also works)
1/2 tsp. salt

Preheat your oven to 375 degrees.  Grease an 8×8 inch baking dish (I like my glass Pyrex).  In a large skillet, melt a stick of butter. Remove from heat. Add sugar, stirring to combine.  Quickly add eggs, stirring to combine.  Combine baking soda with soured milk (or buttermilk) and add to mixture in skillet.  Add cornmeal, flour, and salt.  Mix thoroughly to get rid of lumps.  Pour mixture into prepared dish.  Bake for 30-40 minutes (30 worked for me) until a toothpick inserted in the center of the cornbread comes out clean.  Cut into nine hearty pieces.

*Note: this recipe freezes well, so feel free to make a double-batch and freeze one after baking and cooling!

Enjoy!
 
(when made with buttermilk)  Calories: 284 | Total Fat: 12.2g | Cholesterol: 67mg

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