CONNIE'S RUSTIC SOUTHERN CORNBREAD
This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If...
Provided by Connie Ottman
Categories Other Breads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Grease an 8 inch square baking pan.
- 2. Melt butter in the microwave.
- 3. Mix cooled butter and sugar together.
- 4. Add eggs. Mix very well.
- 5. In a separate bowl, add baking soda to the buttermilk and mix well.
- 6. In a larger bowl, mix cornmeal, flour and salt. Mix well.
- 7. Add the buttermilk mixture to the cornmeal mixture.
- 8. Beat until blended. It will have a few lumps in it.
- 9. Pour batter into greased baking pan.
- 10. Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.
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