This light and delicate Buttermilk Cornbread is the perfect accompaniment to your meal.
Cornbread reminds me of my childhood. I am a Southerner so, while it was not served at every meal, it was served often enough that I considered it a “regular.” But–and no hate from any fellow Southerners–I never loved it. So often it seemed like a gritty brick-like delivery system for butter.
Now butter I’m on board with. Like, totally.
But yeah. That old-fashioned cornbread texture is just not something I love.
This Buttermilk Cornbread recipe, however, is right up my alley. It’s more tender and a little soft. It’s like sandwich bread and cornbread got married and had a baby. The best of both worlds! And it’s just a little sweet, but not too sweet. (Not everyone agrees on the addition of sugar in cornbread.)
I love Buttermilk Cornbread slathered with butter all by its lonesome, of course. My second favorite way to enjoy it is with a bowl of hearty soup or chili. Sometimes I’ll even put the cornbread in the bowl and pour a nice, thick chili over the top. Just give me a spoon and I’m good to go!
How do you like to enjoy cornbread?
