Buttermilk Cornbread

Looking for that "perfect" cornbread recipe to go with those thick and creamy soups?

BUTTERMILK CORNBREAD

Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an hour

INGREDIENTS:

•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

PROCEDURE:

•Preheat oven to 375 degrees F
•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.
•Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy,
Chef Phil

For a slightly sweeter version while it is still hot, "dock" or poke holes in cornbread with a toothpick and drizzle a little honey over the top, as it cools the honey will sink into the cornbread.