My hubby was born and raised in the South, and the way to his heart is Southern cornbread.
When we first got married almost 17 years ago, there was no way I could make it for him without a box of Jiffy mix. Now, I am a bit better in the kitchen and I have some skills, so I make it for him on my own. What I’ve been able to tweak and improvise on has become a family favorite. It’s light and fluffy, and oh so good with butter and honey or jam spread on it.
- 1 1/2 cups ground cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar (I used sucanat)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 8 tablespoons melted, unsalted butter
- Preheat the oven to 400°. While it is heating, place the butter in a cast iron skillet to melt.
- In a large mixing bowl, add the dry ingredients and blend.
- In a separate bowl, mix the buttermilk and egg and mix well.
- Blend the wet ingredients into the dry until just moist.
- Add the melted butter from the skillet, saving a bit in the pan.
- Swirl remaining butter in pan to coat.
- Pour cornbread batter in the skillet.
- Bake for 25-30 minutes, until golden brown. Dot with butter on top after removing from oven.