Delicious crispy buttery cornbread! Fast and easy to make and so yummy with hot soup or stew. This recipe is my own take on a recipe I found on allrecipes.com.
1/2 C butter
1/2 C sugar
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C whole wheat flour
1/2 tsp salt
1 ear corn, boiled and kernels cut from cob
Preheat oven to 375 degrees. Butter a cast iron skillet and put it into the oven to get nice and hot.
In a saucepan on the stove, melt the butter over low heat. Remove from heat and whisk in sugar. Quickly, add each egg and whisk well. Measure out your buttermilk and whisk the baking soda directly into the milk. Add to the egg mixture and mix. Add in cornmeal, flour, and salt, and mix just until combined. Using a spatula, fold in the corn kernels.
Remove the skillet from the oven and quickly spread the batter into the pan. Place back in the hot oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chris proclaimed this the best cornbread he's ever had...so there you go.