Cornbread is a classic of American cooking, and there are two camps: those who like it savory, and those who prefer it sweet. This cornbread is on the sweeter side of things, but it's still savory enough to serve with dinner.
The key to the perfection that is this version of the recipe is using a hot cast-iron skillet to bake the cornbread in. When the cornbread batter hits the hot butter in the pan, it forms deliciously crispy edges. By baking it in a round pan and cutting it into wedges instead of squares, you ensure that everyone gets a nicely crispy piece.
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Sweet Cornbread
10
5 minutes
40 minutes
45 minutes
1 cup cornmeal
1 cup flour
2/3 cup granulated sugar
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
2 eggs
1/2 cup butter
Preheat the oven to 375 degrees F.
Combine the cornmeal, flour, sugar, and salt in a bowl.
Combine the buttermilk and the baking soda. Make a well in the dry ingredients, and add the buttermilk. Whisk in.
Beat the eggs, then add them to the mixture.
Melt the butter in a cast-iron skillet in the oven. When melted, pour most of the butter into the batter, leaving just a little bit to coat all of the edges of the pan. Working quickly, whisk the butter into the batter, and then pour it into the cast-iron skillet.
Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.