For the last 15 years, I've been travelling to the Southern US to visit my aunt and uncle. Every trip, my uncle makes this incredible cornbread that's sometimes sweet enough as a dessert or a savoury side to a big Southern meal. After years of trying recipes that were either too dry or too dense, I was finally able to pry this recipe from my uncle and now, it's the perfect buttery complement to my chilli. Thanks Uncle O!
1. Preheat oven to 375 degrees. Grease baking dish.
2. In a large mixing bowl add sugar, and melted butter and stir. Once combined, whisk in 2 eggs until well blended.
3. Add in baking soda and buttermilk and combine really well.This is really important that these two be done together because this will cause the cornbread to rise. Failure to do this together will ensure that your cornbread WILL NOT RISE. Add salt, flour and cornmeal and blend until just combined.
4. Add in corn at this point if desired and mix in until blended. DO NOT overmix otherwise the batter will not rise properly. Pour combined batter into greased dish and bake in a pre-heated oven for 30-40 minutes or until the toothpick in the center comes out clean.
I like to always like to add an interesting little twist to my recipes so if I want to make this more savoury, add in 1/2 cup peppers finely chopped and or 1/4 cup of finely chopped herbs.
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