Corn bread is so delicious topped with real butter and dripping with honey. An all time favorite in my family. The buttermilk in this recipe makes it moist and irresistible. It is so easy there is no need to ever buy a box again.
For some unknown reason my paternal grandmother whom I am named after, called corn bread whinick. Nobody knows where she got that name from, other than she was raised in the south by her grandmother. Maybe it was just a family pet name for corn bread. We called it whinick until we were older and realized it is actually corn bread. My dad still calls it whinick. No matter how gentle he tries to be, it crumbles in his hands and he ends up eating it with a fork.
This can be made in to muffins if desired.
My friend from Kansas has a round divided cast iron pan which she makes her corn bread with. She also uses white corn meal. A real southern treat.
- ½ cup butter
- ⅔ cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- Preheat oven to 375 degrees F
- Spray an 8 inch square pan with non-stick spray.
- Melt butter in large bowl, stir in sugar.
- Add eggs and beat by hand until well blended.
- Stir in buttermilk stir to combine.
- Add in cornmeal, flour, baking soda and salt stir until well blended and few lumps remain.
- Pour batter into the prepared pan.
- Bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Top may be light brown
- Cool 10 minutes before cutting
Or any other equal volume pan.