Topic: Buttermilk Cornbread

[Skhilled (OP)]

This is a Northern-style cornbread which is sweet and more cake-like than Southern which is more dense, has more corn taste, and contains no sugar or flour. Try not to eat it all in one sitting.

Prep Time: 15 Minutes
Cook Time: 40 Minutes

Ingredients:
1/4 pound butter
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 (175 degrees C). Grease an 8 inch square pan.

2.  Melt butter in large skillet. Remove heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Do not overmix. Pour batter into the prepared pan.

3.  Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Tips:
I like eating this warm with butter and a little drizzled honey over it. 

Thought I had posted this here years ago as well but didn't

Enjoy!

[Ken]

This sounds a lot like the cornbread that Kay makes, except for the sugar... and it tastes great.