Tuesday, September 29, 2009

Buttermilk Corn Bread

With the new fall crispness in the air, I have been thinking about cool weather recipes. Corn bread is a favorite of mine and I have tried several different recipes before finding one my family loves. So tasty and delish! Serving this up for dinner tonight with a big pot of veggie chili. Yum!!


1/2 cup butter
2/3 cups white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt

Preheat oven to 375 degrees.

Combine the baking soda with the buttermilk in a small bowl. Set aside.

In a medium sized saucepan, melt butter over low heat. Remove from heat and stir in sugar. Quickly add in the eggs, stir until well blended. Add in the buttermilk/baking soda, flour, corn meal and salt. Combine well, but do not over mix; there will be lumps.

Pour into buttered 8x8 inch baking dish. Bake for 30-40 minutes, until golden.

This corn bread is a quick one to throw together as a side dish to any chili, soup or stew. Or drizzle with honey and butter for a tasty breakfast treat.