Buttermilk Cornbread


With a recipe THIS EASY, there’s no excuse for using a mix! This is classic cornbread, just sweet enough, and the buttermilk keeps it moist. When I baked it recently, I used organic coconut oil to grease the pan and it added a wonderful, subtle toasted coconut nuance to it. (I also adjusted the ingredients and baking temperature for high altitude baking … as written, it’s for you guys closer to sea level!) Enjoy!

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8 inch square pan.
In a large bowl, combine melted butter and sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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