This week I made the best batch of cornbread ever, using local eggs, local milk, local cornmeal, local whole wheat flour, etc. I didn't mine the salt out from under Lake Erie, and goodness only knows where baking soda comes from, but everything else was either local or organic or both. I ate it with dinner, warm with pumpkin butter on top. I had it for breakfast cold from the pan. I even had it for dessert tonight, split and topped with sugared black raspberries and (local) vanilla ice cream. There's one piece left, and I'll personally take down any person who stands between it and me tomorrow morning.
Have I mentioned that I like cornbread?
Anyway, the recipe is from a cooking forum post by "Holly" from years ago, which I attempted to find but couldn't. I consider that due diligence, so I don't feel at all bad about sharing the recipe now. This makes a sweet cornbread with a sticky/crunchy top, and I swear I have to be physically restrained from eating the entire pan by myself.
1/2 cup butter
2/3 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour (either white or whole wheat - both work fine)
1 cup cornmeal
Preheat over to 350 degrees. Melt the butter in a 9x9 pan in the oven (this greases the pan and melts the butter for the recipe). Meanwhile, combine flour, cornmeal, salt and baking soda in a bowl.
Beat eggs, sugar, and buttermilk in a second bowl, then add melted butter.
Incorporate dry ingredients into the wet mix just until combined.
Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
According to my recipe software, 1/12th of this recipe has 210 calories (almost 40% of which come from fat), which could explain why they taste so very, very good.