Maggie Mae's Southern Style Buttermilk Cornbread
This is the home version of a southern staple. Southern cooks had to use what they had around the farms and pantries.
- ½ cup butter melted and cooled
- ⅔ cup white sugar
- 2 ea large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
- Preheat the oven to 375 degrees. Grease an 8 inch square pan or 10 inch iron skillet.
- If you want an extra crispy bottom and sides, place 2 tablespoons of butter in the sqaure pan or iron skillet and place it in the oven.
- In a medium size bowl, place the flour, cornmeal, soda, sugar and salt and mix thoroughly.
- In a separate bowl place the buttermilk and eggs and whisk together. Add the melted butter and whisk slightly.
- Pour the wet ingredients into the dry ingredient and mix with a spatula just until a thick batter comes together.
- Pour the batter into the heated pan with the melted butter.
- Bake for 30-35 minutes until the toothpick test comes out clean. If using a convection oven, reduce temperature to 360 degrees.
This cornbread is sweet, southern cornbread tends to be that way. You can easily reduce the sugar to 1/2 cup or less. Like most baking recipes, don't over mix it and always mix the wet into the dry.