Cornbread

Remember that chicken corn chili I posted about a few weeks ago? I've been daydreaming about the cornbread that accompanied it. Sweet, soft, yummy cornbread.

So I decided to feed my craving and make some more for dinner this week. Since today is a gross, gloomy, rainy sort of day we decided to have chili again as well.

I love the color too; all bright and yellow. They're really cute when you make them into muffins.



Buttermilk Cornbread Recipe
Ingredients:

• 1/2 cup unsalted butter (1 stick)
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F
2. Spray baking pan (I use a 7x11; you could use an 8 in square pan or a cupcake pan)
3. Melt butter and allow to cool slightly (if you leave the butter hot it can scramble your eggs)
4. Mix together melted butter and sugar
5. Beat in eggs one at a time, mixing well after each
6. Combine buttermilk and baking soda then mix into butter/sugar/egg mixture.
7. Mix in flour, cornmeal, and salt until well blended without any lumps
8. Pour batter into prepared pan
9. Bake for 30-40 minutes