Cornbread has definitely changed over the years and what I find to be the difference really falls on personal preference.  Do people want it traditional with no sugar or do they want it much more like a cake and sweet?  Is it still cornbread after adding in things like flour, sugar, eggs, etc.? Either way this is a great side for your favorite chili.

The base recipe is simple and requires only a handful of ingredients you’re likely to have in your pantry.

How to make Buttermilk Cornbread

Ingredients

• ½ cup butter
• ⅔ cup white sugar
• 2 large eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ teaspoon salt

Directions

1. Gather all ingredients.
2. Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
3. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
4. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
5. Pour batter into the prepared pan.
6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
7. Serve and enjoy!

Can I make this Cornbread ahead of time?

Yes! You can make it up to 3 days ahead of time. Wrap tightly in plastic wrap or store in an airtight container. Reheat in a 350ºF oven covered in foil for 4-8 minutes, or until desired temperature.

Tips for Storing

• Store – cooled leftover cornbread can be wrapped tightly with plastic wrap or cut into serving sizes and store in an airtight container.
• Reheat – reheat in the oven at 325ºF for about 10 minutes. Or microwave in short 30 second bursts until warmed through.
• Freeze – for longer storage wrap tightly in plastic wrap or zip top pouch and store for up to 3 months.