Do you love cornbread?! So do I.
I made a nice corn bread for dinner tomorrow.. Best part about this recipe (besides the fact that it’s super easy) is that you can make it a day ahead and leave it at room temperature over night!
Cornbread is ok for 2 days at room temperature, in an air tight container or covered with foil. It’s good for a week in the fridge, too!
It can be served at room temperature or put into a warm oven to reheat! I would do 300 degrees for 10 minutes!
Casey’s Never Fail Cornbread –
1/2 cup of unsalted butter (one stick)
2/3 cups of sugar
1 cups of buttermilk
1 cup of corn meal
1 cup of AP flour
1 teaspoon of salt
1/2 teaspoon of baking soda
Preheat oven to 375 degrees.
1. In a large bowl, mix together your corneal, flour, baking soda and salt.
2. Heat your butter over a low flame. Once it’s melted, whisk in the sugar. Remove from heat and whisk in the eggs. Next the buttermilk.
3. Combine the wet mix to the dry bowl and use a wooden spoon to stir until mostly smooth.
4. Pour into a buttered 8×8 pan and bake for 30 minutes.
There you have it!
*Now all you need is some chili! <– Click here to try my Yin Yang Chili!*