However you slice it, it’s scrumptious. We’re talking about corn bread. Baked in a muffin tin a loaf pan or in a cast iron skillet like I did, this Thanksgiving staple never disappoints. Top with a scoop of honey butter and this might just be one of my favorite indulgences. Traditional dinner rolls can be a bit ‘blah’ and I always find that guests are more excited to try this sweet treat.
The aromatic smell of freshly baked bread will fill your kitchen almost immediately, and your taste buds will be begging for a slice. Buttermilk makes this bread sinfully delicious, and well, that much better. I don’t understand why people buy corn bread mix in the box. No offense, but it is so simple to whip up a few simple ingredients that you’re almost crazy not to and this way you know exactly what is going into your bread. Thanksgiving isn’t until Thursday, but there’s no reason you can’t have a slice of Home-style Corn Bread a bit early.
1/3 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 400 degrees F. Grease a 10 inch cast iron skillet.
Melt butter in large bowl, then quickly stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended. Pour batter into well greased pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.