I believe that fall is the season for cornbread! I love cornbread with so many different dishes. I serve it with my amazing hominy chili and my vegetarian pozole. I bake my cornbread in this old-fashioned cast iron cornbread mold and they come out in the shape of corncobs! Everyone calls them “cornbread crack” because you can’t just eat one. They really are addictive.
I developed my recipe years ago after trial and error. My recipe is straightforward and simple, but you could add cheddar cheese, jalapeños or corn — the options really are endless.
- 1 stick of unsalted butter, softened
- 2/3 cup of sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup of yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon of salt
- Preheat oven to 375 degrees.
- Line muffin tins with papers and grease top of pan to prevent any overflow from sticking.
- Cream softened butter with sugar in a mixing bowl. Lightly beat eggs and incorporate into sugar mixture.
- Mix the baking soda with buttermilk. Combine flour, cornmeal and salt. Alternating, add both wet and dry mixtures to the sugar mixture. Mix until just a few lumps remain in batter.
- Using an ice cream scoop, scoop one large scoop into each prepared muffin cup.
- Bake for 20 minutes or just until an inserted toothpick will come out clean. Do not over bake — this is what will make cornbread dry and not good. If you have a cast-iron cornbread mold, spray with cooking spray and cook for 10-11 minutes per batch.
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