As you probably noticed we serve cornbread with everything with cornbread here in the South. Most Southern ladies use their cast iron skillets to make it a real treat. I use my 10 inch skillet almost always except for muffins. We often have it for dessert with country butter and maple syrup or honey. Yup!!! Give it a try.
1/2 Cup Butter
1 Cup Buttermilk OR Sour Cream
1 Teaspoon Baking Soda
1 1/2 Cups Cornmeal White Corn Meal
1/2 Cup All-Purpose Flour
1/2 Teaspoon Salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat. Quickly add eggs and beat until well blended. Combine buttermilk or sour cream 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 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.