How often do you eat cornbread that is neither good nor bad, it’s just there. And worse, often cornbread is bad! I did some googling and found that there are scores of recipes many with huge variation. Some are really complicated and many look like a cake recipe. I set out to find which was the best.
In the end, the best recipe was the simplest! This recipe is excellent as basic cornbread, or as a base for something fancier like the addition of chili peppers or the base for cornbread stuffing.
You see, the important thing with cornbread is the balance of flavors. It should have a hint of sweetness, but not be like cake. It should have salt present, but not make you run for a glass of water, and it should have the pleasant taste of corn, but not be dry. This balance of flavor, texture, and moisture is what will make or break your cornbread.
Here is what you will need:
- 1 stick of butter
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup flour
- 1 tsp salt.
Preheat the oven to 375°.
In a skillet, melt the butter and whisk the sugar into the melted butter. As you do this the sugar will melt. Once it is melted, pull it off the heat and let it cool just a minute.
Crack the two eggs into it. Work fast, whisking them into the butter sugar mixture so that they don’t cook. If you get small bits of cooked egg it’s ok, this is not Hollandaise sauce!
Mix the baking soda with the buttermilk and then whisk that into the butter-sugar-egg mixture. (all off the heat)
Now stir in the flour, cornmeal, and salt.
Pour this all into a greased baking dish and bake for 30 minutes. When it’s ready the top will begin to brown and a toothpick inserted will come out clean.
That’s it! Simple, easy, and delicious!