Cornbread rounds out your favorite stew, chili or soup. With this simple Cornbread recipe, you can't go wrong.
Preheat oven to 425°F. Grease an 8-inch baking pan.
Mix cornmeal, flour, sugar, baking soda and salt. In a large bowl, whisk together butter, eggs and buttermilk. Stir buttermilk mixture into flour mixture (batter will be slightly lumpy). Pour batter into baking pan.
Bake until a toothpick inserted in center comes out clean, 22 to 25 minutes. Let cornbread cool on a wire rack.
Easy, moist and delicious. I didn’t have buttermilk,’so I thinned out some plain, nonfat Greek yogurt and it worked fine. Everyone was happy.