Buttermilk Cornbread

I usually just buy store cornbread , Kroger has a really yummy corn bread i must say . The other day i thought about trying this , i have everything on hand , even the yellow cornmeal that’s been sitting since i used it not too long ago . I had to corn meal for something , but i only ended up using it very little . So yellow corn meal was in the cabinet , waiting to be used sometime . And that time was finally came .. although i still have plenty leftovers .

Corn bread is not really hard to make , from what i heard , the southern style cornbread is not as sweet as the north or midwest corn bread . How true is this , i am not quite sure . The only time i had corn bread was at cracker barrel , which originated from the south .. i think it started in Florida . ( not 100% sure either ) . The cornbread at cracker barrel wasn’t sweet either , in fact it was a little salty than anything else . And we used to eat it with butter and jam . It was always served with butter and jam .

Now the corn bread that i bought from the store , Kroger , it is sweet and i loved them . I like it just the way it is , i don’t even bother to butter them up . So , this corn bread i made my own , although not as sweet as store made , but it has perfect amount of sweetness , you could always tweak the sugar if you want it sweeter . Either way it’s yummy , and not hard to make at all . It was quick !

Direction : 

1 stick of unsalted butter

2/3 cup of sugar  or more if you like it sweeter

1 cup of all purpose flour

1 cup of yellow corn meal

1 cup of buttermilk

2 eggs

1/2 tsp. of baking soda

1. In a small pot , melt the butter , remove from the heat . Whisk in the sugar until well blended , then add the eggs and whisking well . Add buttermilk , and finally add the flour and yellow cornmeal and baking soda .

2. Pour the batter in a 8 inch square pan , buttered or lined with parchment paper , bake for about 30-40 minutes , or until tooth pick inserted comes out clean .