Cornbread is simple, comforting, and somewhat ubiquitous, and stirs debate if there is a Southerner in the mix. The addition of sugar is generally the primary source of controversy but texture and ingredients bring rise to discussion as well. Food in general, but cornbread especially, is serious to Southerners.
It tastes best to us the way our mom or grandmother made it, which is the way it tastes “right". Food always tells us a story and it’s okay to like your cornbread any way you want. Notch it up and bring it into now, serve it withMcEvoy Ranch Sweet Spicy Pepper Jam. These two flavors - cornbread and pepper jam - are amazing together.
Preheat oven to 375 F. Preheat a 10” cast iron skillet in the oven or grease an 8” x 8” pan with 1 tablespoon butter.
Combine dry ingredients and blend: cornmeal, salt, baking powder, baking soda and sugar (if using).
Combine wet ingredients and blend: Buttermilk, eggs, melted butter (minus 1 tablespoon).
Add wet ingredients to dry ingredients and mix until just combined. If using cast iron skillet, pull out of oven and use a pastry brush to be sure the butter is well distributed.
Pour batter into pan and smooth top. If using buttered pan, pour batter into pan and smooth top.
Bake approximately 45 minutes. When a wooden skewer inserted in the middle comes out clean, your bread is done.
Cornbread baked in the iron pan will cook a little faster and have a crisper crust. The pan method will yield a more tender crust and take a little longer to bake. Cool briefly but serve warm.