Buttermilk Cornbread

I had been wanting to make cornbread for a while, and I decided to make something other than plain cornbread to surprise him. Besides, I was always taught the more bacon grease and/or butter you add to something, the better it tastes. Even if it’s not that good for you, but the tastiest foods don’t tend to be.

Buttermilk Cornbread

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 tsp salt
• 2/3 cup sharp cheddar cheese (optional)
• about 6 strips bacon, pan fried and chopped (optional)
• about 1/4 cup bacon drippings (optional)
• 1/4 cup chives (optional)
• * You can also feel free to add jalapeno, onion, and other toppings of your choice. 

Preheat oven to 375 degrees F (175 degrees C). Foil and grease an 8 inch square pan. Melt butter (I put it in the microwave for about 30 seconds) and pour into mixing bowl. Stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Add in the toppings of your choice during this period of time (cheese, bacon, chives, bacon drippings - the drippings in my opinion add a really good flavor to the corn bread). Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

(recipe adapted from Michelle's Story)