Buttermilk Corn Bread – Recipe

I was invited to an Easter/Zombie Day brunch today, and I was supposed to bring something.  I don’t know why I thought of cornbread, but as it was one of the few things I had all the ingredients to make, it was a lucky thing.  I found this recipe in allrecipes.com and followed it to a T – though I used blue cornmeal as that’s the only kind I had at home.  The results were pretty good.  People raved and raved about it, and I liked it, but I wish it had been moister (it had plenty of fat, so it should have been).  Perhaps undercooking it by 5 minutes would help.

• 1 cup butter
• 1 1/3 cup sugar
• 4 eggs
• 2 cups buttermilk
• 1 tsp. baking soda
• 2 cups all-purpose flour
• 2 cups cornmeal
• 1 tsp. salt

Directions

Preheat oven to 375F.

Grease two 8″x8″ or one 13″x9″ baking pan(s).

Melt the butter over medium-high heat in a large skillet.  Turn off the oven and whisk in the sugar.  Whisk in the eggs, and blend until it’s all mixed in.  In a separate bowl, mix the buttermilk with the baking soda, and then combine with the mixture on the skillet.  Add the flour, cornmeal and salt and blend well.  Pour the batter into the prepared pan(s).

Bake 25 to 30 minutes or until it comes out dry in the middle.

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