There are so many recipes available for cornbread.  This is my new favorite one … let me explain why …

I grew up here in southern California.  My grandma made corn muffins (sometimes from scratch … sometimes Jiffy)  which were made with yellow cornmeal.  They were slightly sweet, fairly light and fluffy, but had a little crunch on the crust or top.

My hubby grew up in Appalachia (south-east Kentucky).  His mom made cornbread  with white cornmeal in a cast iron skillet.  It was very dense and on the dry side, not sweet and usually served in a bowl under soupy pinto beans.

I am not looking to start a “family fued”.  Every family has their own favorites and preferences, but …

I believe that I have found the perfect marriage of the two.  This cornbread is slightly sweet and dense, has a nice crust from the cast iron and is moist from the buttermilk.  I found the original recipe in a Southern Living magazine and slightly adapted it.

Buttermilk Cornbread

• 1-1/4 cups unbleached flour (or all-purpose)
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup butter, melted
• 2 large eggs
• 1 cup buttermilk

1. Preheat oven to 400°F.  Lightly grease a 9-inch cast iron skillet, and heat in oven 5 minutes.
2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.  Add eggs and buttermilk, whisking just until smooth.
3. Pour batter into hot skillet.  Bake at 400°F for 20-25 minutes or until golden brown.    8 servings

I look forward to your comments …