Buttermilk Cornbread
Love love love cornbread, but this version of this classic is my absolute favorite.
If you are looking to spruce it up, bacon bits and thyme are an awesome addition, or corn and dried tomatoes with oregano just to throw out a few ideas.
...and here is how the basic recipe is done:
1/2 cup butter or margarine melted
1/2 Cup or sugar
2 med. sized eggs
1 Cup Buttermilk
1/5 teaspoon baking soda
1 cup cornmeal
1 cup regular flour
1 teaspoon Salt
Add all the ingredients in a mixing bowl and mix with a fork until the batter is smooth.
Grease a loaf pan and add the dough.
Let sit for 5 min before baking the bread at 375 Fahrenheit/175 Celcius for about 35 min.
After it is done, take it out of the oven, sprinkle with a bit of water, cover with a clean kitchen towel and let sit for an additional 5 min before serving it. This makes it moist.
To be honest, I like to prepare it a day ahead and when it is cooled I put it in a ziplock bag. Delicous!
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