Northern Cornbread
Did Somebody Say Cornbread? One of our most favorite things is this cornbread, served warm and slathered with salted butter and creamed honey or as is, alongside a big bowl of chili. If you don’t devour the whole pan in a day or two, freeze it to use as stuffing, as a crumb coating for pork chops, or cubed, toasted, and tossed into soups or salads.
Source: Lustre Craft Cookware
Ingredients
- cornmeal
- all-purpose flour
- tablespoons brown sugar
- teaspoon baking powder
- teaspoon salt
- teaspoon baking soda
- buttermilk
- large eggs
- tablespoon butter