Corn Bread

This cornbread is everything you want on a crisp fall evening—rich, golden flavor, perfectly moist without being heavy, and just the right hint of sweetness. It holds together beautifully yet melts in your mouth, making it the ideal companion for a steaming bowl of soup. Whether it’s chili, vegetable, or a hearty stew, this cornbread turns an ordinary cold-night dinner into pure comfort. Enjoy!

Ingredients

1 cup flour

1 cup cornmeal

1/2 cup butter

3/4 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp. salt

1/2 tsp. baking soda

Directions

Grease a 9x9 square pan.
Preheat oven to 375 degrees Fahrenheit.
Mix flour and cornmeal and set aside.
Melt butter and mix in sugar. Stir for 60 seconds until butter is fully mixed in. Add eggs and combine.
Combine buttermilk, salt, and baking soda. Mix with butter, sugar and egg mixture.
Stir in flour and cornmeal mixture.
Pour into prepared pan and bake for 30 minutes, or until toothpick inserted in the middle comes out clean.
Enjoy!

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