My favorite cornbread recipe

'Tis the season for warm, hearty comfort foods and what goes with stew and soup that eats like a meal better than Cornbread?

Recently I made such a meal - Kielbasa Stew with my favorite cornbread recipe.  The Kielbasa Stew is super easy.  I'll add that recipe another day because the star of this post is Cornbread!

Buttermilk Cornbread
(adapted from allrecipes.com)

1/2 cup butter, melted
1/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour (I use white whole wheat)
1/2 tsp salt

Melt butter in 8" iron skillet while preheating oven to 375 degrees.  You can use an 8" square pan, if you prefer.  Put sugar in mixing bowl, add melted butter to sugar and stir.  Beat your eggs into this mixture until well combined.  Add the baking soda to the buttermilk and add to bowl.  Mix in cornmeal, flour and salt.  Pour back into 8" skillet or pan and bake for 30-35 minutes or until a knife inserted in center comes out clean. 

This recipe has never failed me.  Hubz loves to take leftovers and slather them with butter and maple syrup.

Who else bakes their cornbread in an iron skillet?  What else do you prefer to use an iron skillet for?


I'm linking up with the Old-Fashioned Recipe Exchange at Little House Living.