Here in the South cornbread is a staple. I love it with all broth based soups and stews. Sometimes we even put butter and good maple syrup on it and have it for dessert. Enjoy.
Grandma’s Buttermilk Cornbread side bread
1/2 Cup Butter
2 Cups Buttermilk
1 Cup Sour Cream
3 Teaspoons Baking Soda
2 Cup White Cornmeal
2 Cup All-Purpose Flour
1 Teaspoon Salt
Preheat oven to 375 degrees F (175 degrees C). Grease a 9×13 inch baking pan or large 10 Inch Cast Iron Skillet (My Preference)
Melt butter in large skillet. Remove from heat. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Variation: Jalapeno Cornbread…Add 1 small jar of diced pickled jalapenos including juice (more to taste), and 3 cups of sharp cheddar to batter and fold in. Bake as directed above.