Cornbread is always a good compliment to a nice warm bowl of homemade chili. But boxed varieties sometimes just don’t cut it. They tend to be dry and too crumbly. So I decided to search for a good, easy recipe for the homemade variety.
This cornbread recipe was very simple to make. The cornbread itself turned out nice and dense. It had plenty of moisture, wasn’t too crumbly and was plenty sweet. A slice of this heavy cornbread goes a long way.
1 stick of butter
2/3 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1. Preheat oven to 375 degrees F (175 degrees C). Grease a 9 inch round cake pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar.
3. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
4. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
5. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.