A quick and easy recipe for homemade buttermilk cornbread. A must make to pair with your favorite chili!
1Call purpose flour
Preheat oven to 375°F. Line a square baking pan with parchment paper, allowing the edges to be slightly higher than the pan itself for easy grabbing later.
In a medium bowl, combine warm melted butter and sugar. Add eggs and stir well. In a large measuring cup, combine buttermilk and baking soda. Pour into butter and egg mixture. Stir. Add cornmeal, flour and salt. Stir just until blended together and thick. Mixture may be slightly lumpy.
Pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick or cake tester inserted comes out clean or with just a few crumbs clinging on. Be sure to test the center of the pan since that has the highest point.
Let cool in pan for 10-15 minutes before carefully removing and slicing into squares with a serrated knife.
Store in an airtight container for up to several days.