I’m not a big on bread, but for thanksgiving you have to have cornbread. My family has two types of cornbread: the version I’ll be sharing with you below and a pan fried cornbread which is just water and cornmeal fried using olive oil. Sounds simple but its delicious with greens. My nephew who tends to be a picky eater always request that mother make several corn cakes for him during thanksgiving. We also have traditional cornbread, which I love making in a cast iron skillet. It just taste so much better when it’s baked in a cast iron skillet. The crust around the outside comes out perfect and I prefer a pie slice than a square slice or muffin. That is oddly specific, I know, don’t judge me. Anywho, you can bake it in whatever you want it and it will come out great either way.
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 375 degrees F. Grease your pan. Use olive oil or butter. If you are using a cast iron skillet, pop the greased pan in the oven to warm, once the oven is hot, until you are ready to pour in the batter for baking.
Melt the butter in a pot on low/medium heat. Remove from heat and stir in sugar. Add the eggs and beat until the mixture is well blended. Make sure the mixture is not too hot! You don’t want the eggs to cook. Combine the buttermilk with the baking soda and stir into the mixture in the pan.
Stir in cornmeal, flour, and salt until it’s well blended and there’s no lumps remaining. Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until you can insert a toothpick in the center and it comes out clean. Let it cool before serving.