Butter, buttermilk, cinnamon & honey butter. This recipe is not for the feint of heart, or anyone with high cholesterol, but it sure is good in small doses if you have the willpower.
1 stick butter (1/2 cup)
2/3 c. sugar
1 c. buttermilk
1/2 tsp baking soda
1 c. flour
1 c. cornmeal
1/2 tsp salt
Preheat over to 375 degrees, and spray the baking pan with Pam.
Melt butter, remove from burner and add sugar. Next add the eggs and stir until thoroughly mixed and of smooth consistency.
Combine buttermilk and baking soda and stir into liquids until blended.
Finally take your dry ingredients and stir into the liquids, just until mixed. Don’t worry about the lumps. Pour into a square cake pan or small glass pan and bake for 30-40 min. The first batch I made a double recipe and used a large rectangular cake pan. Baking for 35 minutes the cornbread was tall and light colored, and can be seen in the photo below. The second time we had this recipe, we made a single recipe and put it into this glass pan below. Because I didn’t hear the oven timer, this smaller recipe in a big pan baked for a full 40 minutes. Surprisingly the cornbread was still soft inside, yet crispy on the outside. Could it be all the butter that gave the crisp outside and the soft inside? So if you like a crispy crust, just bake until it is nice and golden brown.
To finish off your decadent side, try some Copy Cat Texas RoadHouse Butter. (Thanks Tammilee)
Blend 1 stick room temperature butter with 1/4 c powdered sugar, 1 T honey and 1 tsp cinnamon. Oh my goodness, it was delish.
Thanks also to Bethany who submitted the cornbread recipe to allrecipes.
I served the cornbread with the Chilly Night Chili from last weekend and it made a perfect pairing of hot/savory/spicy and sweet. Enjoy!