Two Frugal Chicks

This is hands down, the most velvety, best cornbread you will ever have.  Be sure to bake it in an iron skillet if you have one.  Did you know that cast iron cookware leaches small amounts of iron into the food?

1/4 lb. butter (1 stick)

2/3 C. sugar

2 eggs

1 C. buttermilk (I always use 1 small container of plain yogurt instead of buttermilk.  If you want to use buttermilk and don’t have any, mix 1 C. milk with 2 T. vinegar and let sit for 5 minutes)

1/2 tsp. baking soda

1 C. cornmeal

1 C. flour

1/2 tsp. salt

Heat the oven to 375. Melt the butter. Stir in the sugar, quickly add the eggs and beat till well blended.  Add the buttermilk (or yogurt), baking soda and stir till combined.  Add the cornmeal, flour, and salt, stirring till just combined.  Pour into greased (or non-stick sprayed) iron skillet or 8″ square baking pan.  Bake 30-40 minutes or till toothpick comes out clean.