Buttermilk Cornbread Recipe

If you are a Northerner, you most likely enjoy your cornbread with chili or barbecue. However, if you hail from the South, cornbread might make you think of homemade vegetable soup or soup beans. Wherever you call home, warm, freshly made cornbread may serve as a compliment to many different dishes. In many areas, individuals add milk to a bowl of warm, crumbled cornbread and serve it as a snack. Buttermilk cornbread recipes are well known throughout the southern United States and served with chili, soups or simply as a side with almost any meal.

Ingredients

1 ½ cups yellow cornmeal
½ cup self-rising flour
½ teaspoon of salt
2 eggs
1/2 cup softened butter
1/2 cup granulated sugar
1 cup buttermilk

Directions

Preheat the oven to 350 degrees. Apply non-stick cooking spray to either a 9-inch square baking dish or an iron skillet. Baking your buttermilk cornbread recipe in an iron skillet gives the crust an added flavor and texture you will not get when baking in a glass or aluminum pan. Mix together the yellow cornmeal, flour and salt. Blend the dry ingredients completely.

Beat the eggs with a wire whisk, until well-blended.

Cream the granulated sugar and butter in a medium sized bowl and add in the buttermilk. Stir until well mixed and add the wet mixture to the dry ingredients.

Mix the cornbread recipe until the mixture appears thick and no traces of dry ingredients exist.

Pour the cornbread into the desired baking dish and allow the bread to bake for 45 to 50 minutes; cook until golden brown.

Allow the buttermilk cornbread recipe to cool and then cut into squares or pie shaped pieces, depending on the type of baking dish that was used.

Add the cornbread to your favorite soup, chili, beans or brown beans, which are known as soup beans in the South. Many chili recipes actually call for cornbread to bake on top of the chili to create a type of chili casserole. Despite how you serve your buttermilk cornbread recipe, the rich flavor and moist texture will please most any crowd.