Ingredients:
- 1/2 cup unsalted butter
- 2/3 cup granulated white sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preparation:
Preheat your oven to 375°F (175°C). Grease an 8-inch square baking pan with butter or cooking spray. In a large skillet, melt the butter over medium heat. Remove from heat and stir in the sugar until well combined. Quickly add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the buttermilk and baking soda, then stir this mixture into the butter and egg mixture. Gradually add the cornmeal, flour, and salt, stirring until just combined and a few lumps remain. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and fragrant. Allow it to cool in the pan for a few minutes before slicing. Serve warm with a drizzle of honey, a pat of butter, or your favorite toppings. This homemade buttermilk cornbread is perfect for breakfast, as a side dish, or as a comforting snack.
Enjoy this Southern classic that’s sure to bring a taste of nostalgia to your table!
