It is definitely that time of the year…Thanksgiving! Every foodie and cook’s favorite holiday of the year!!! As most people have their menus planned out for the big day on Thursday, there are a few people still comparing recipes and deciding what they are going to make. So, the next few days of recipes are for you. I, too, can sometimes be very last minute and change or alter what I am going to cook. So here’s to help…
Now cornbread is not a traditional dish at most dinners on Thanksgiving, but it is important in making Cornbread Stuffing. And this is a great recipe to have on hand for making a Simple Golden Sweet Cornbread. This is a traditional cornbread recipe with flour, cornmeal, a leavening agent, sugar, buttermilk, eggs, and butter.
Make sure to mix the dry ingredients in one bowl to make sure the baking powder and soda are incorporated and then mix in the other ingredients. This is considered a sweet cornbread, but it is mildly sweet compared to other cornbreads. It really just depends on your sweetness level. You can always adjust the sugar accordingly.
I believe a great start to any cornbread is using a cast iron skillet. This is the old-fashioned way of making cornbread and I like to continue with the tradition. Make sure to heat up the cast iron skillet with butter before pouring the cornbread into the pan.
Once the cornbread is in the skillet, let it cook a minute or too until you see the bubbles of butter on the side.
Bake in a preheated oven 18 – 20 minutes or until a tooth pick comes out clean. This cornbread is nice and golden with just the right amount of sweetness. Let it cool a bit before cutting or it will crumble and fall apart.
EAT and Enjoy this cornbread or use it in a Cornbread Dressing. Whatever you do, let me know when you try it!!!
Simple Golden Sweet Cornbread
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 8 – 10 slices
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup butter, melted
- 2 eggs
- Preheat oven to 425°F.
- Mix together dry ingredients in medium bowl.
- Then add buttermilk, eggs, and cooled butter.
- Melt two tablespoons of butter in skillet over medium heat.
- Pour batter into skillet.
- Let batter cook a minute or so until butter is bubbling around the edges.
- Place cornbread in preheated oven and bake 18 – 20 minutes or until toothpick comes out clean.