I know there are lots of devotees of Jiffy cornbread mix out there, but if you've never tried making cornbread from scratch you should really give it a try. And I have the perfect recipe for you! This is really almost as easy as a mix, and the results are absolutely delicious.
This is a somewhat sweet bread, but I think you could easily reduce the sugar for a less-sweet result. The melted butter and the buttermilk give it a delicious buttery flavor, and if you use a coarsely ground cornmeal you'll have great texture (I used Bob's Red Mill Medium Grind Cornmeal). I served this with chili and it was a great combination.
Buttermilk Cornbread (adapted from this recipe)
- 1/2 cup butter
- 1/2 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal (preferably coarse)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Preheat the oven to 375 degrees. Grease an 8-inch square pan. Melt butter in saucepan, remove from heat and stir in sugar. Whisk together dry ingredients. Mix eggs into butter mixture. Add dry ingredients to butter mixture, alternating with the butter. Bake until set in teh middle and browned around the edges, 30 to 40 minutes.