Sunday, March 28, 2010

Buttermilk Cornbread

¼ pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
½ tsp salt

Melt butter and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cormeal, flour and salt until well blended and few lumps remain. Pour batter into greased 8 inch square pan. Back at 375 F for 30-40 minutes.

Note: My son makes this all the time. He found the recipe on the web and won't change a thing! I would love to add grated cheese and maybe some jalepeno peppers but only when he isn't around.

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