Tasty, crumbly, buttery cornbread can go with any meal of the day. I like to add some cheddar cheese into my batter – I feel like it keeps the cornbread moist and not too sweet while also providing that little something-something extra. Serve with a dollop of butter or a drizzle of honey. I love it…I think I’ll have an extra piece : )
Feel free to also make this recipe into muffins.
1 stick of butter (melted)
2/3 cup sugar
1 ½ cup cheddar cheese (shredded)
1 ½ cups buttermilk
1 ½ cup cornmeal
1 cup flour
2 eggs
1 teaspoon baking soda
½ teaspoon salt
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl mix together all of the ingredients until thoroughly combined. There will be lumps in the batter, that’s okay.
Pour into a buttered/greased 9×9 inch pan. Put into the oven and bake for 45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Allow to cool slightly before cutting.
Enjoy!
