Sweet Buttermilk Cornbread
Sweet Buttermilk Cornbread is that bridge between sweet and salty on the dinner table. It’s also the first item I grab when offered in a bread basket.
Served warm or cold with a knob of salted butter and a healthy drizzle of raw honey - it’s among life’s simple pleasures.
Begin by mixing 1/2 teaspoon of baking soda to one cup of buttermilk. Just stir it with a fork until it’s good and mixed.
To 1/2 cup melted butter, add 2/3 cups of sugar, 2 beaten eggs, the buttermilk mixture, and 1 cup each flour and cornmeal. Smooth out any lumps.
Pour the batter into an 8” x 8” pan liberally greased with - you guessed it - butter!
Bake in a preheated 375 degree oven for 35 minutes.
This is the point at which I put a fresh pot of coffee on to enjoy with a warm buttered hunk of Sweet Buttermilk Cornbread right out of the oven!
If you are a fan of things sweet-n-salty, rejoice over Sweet Buttermilk Cornbread with salted butter and a drizzle of honey.
Sweet Buttermilk Cornbread
Get this recipe and links to many kitchen and food affiliates on my website Not Entirely Average.
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