the best buttermilk cornbread
I mean it, this recipe is perfection!
This recipe came about during Thanksgiving. Our first Thanksgiving as a couple with our own place after the big move from NY to LA, super exciting! But I will admit that it’s one of those holidays that feels odd to be away from family. Mainly because HELLO where’s grandma, auntie and ma to cook your favorites?! So what did we do as hungry, savvy millennials? We gathered together with our loved ones on the west coast and had a big ol’ potluck with our ever so gracious host, Alexis. She handled all the big ticket items, like the bird, arroz con guandules and the coquito. The rest was up to us, her friends and family. Being Dominican meant that I grew up with a very Hispanic Thanksgiving, which I loved! Most of the time we never even had turkey, our featured meat was pernil aka pork shoulder.
The first time I had an American Thanksgiving was the leftovers at Davone’s late grandmother’s home, and boy was I in for a treat! Homemade turkey gravy that to this day makes me drool, the perfect mac & cheese and moist cornbread.
I was taken back to those memories when the holiday season came along. I knew Alexis had the Hispanic dishes down. SO I wanted to take my hand at some more traditional sides. I made a sweet potato casserole that can hold it’s own against Ruth Chris’ and THIS cornbread recipe.
Needless to say, it was a hit! And I’ve made it countless times after. At the request of Mr. Drakeford and my gluttonous self haha! Hope you all give this one a try!
PS // To all my latinos out there reading, this recipe is perfect for a cafe con leche en la mañana.
INGREDIENTS
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 teaspoon salt
DIRECTIONS
Preheat oven to 375° F. Grease an 8 x 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until blended well and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a butter knife (or toothpick) inserted in the center comes out clean. Enjoy!
