This is a basic cornbread recipe is the one that graces my dinner table every Thanksgiving(always make two because it goes so fast!), alongside the turkey and other delectable fixings. I also use this cornbread to make my dressing(also known as stuffing). After trying many recipes over the years, this is the one I gravitate to because it’s quick to prepare and that’s important when one is busy preparing about thirty dishes on Thanksgiving day. I could make it ahead of time, but I work best under intense pressure.
**No buttermilk? No worries: Add 1 tablespoon of white vinegar to a 2 cup measure, fill to 1 cup mark with whole milk. Wait about 5 minutes. Add the baking soda to the buttermilk, stir and set aside.
Preheat the oven to 350 degrees Fahrenheit. Place one tablespoon of butter in the 10-inch cast iron skillet, or other heavy bottomed pot, you will be baking the cornbread in and place it in the oven to heat.
Melt butter in another pan over low heat (you will mix all the ingredients in this same pan so make sure it is large enough).
Remove from heat and stir in sugar. Quickly add eggs and beat until well blended.
Stir in buttermilk mixture.
Add cornmeal, flour and salt and mix only until just combined, with as few strokes as possible.
Carefully remove the smoking hot skillet from the oven and swirl to coat sides with butter.
Quickly scrape the cornbread batter into the hot skillet and return the skillet to the oven.
Bake until golden brown and crusty at the edges, about 30 minutes, depending on your oven (takes about 25 minutes in my oven). The edges are the absolute best! I've had 'folks' fight for the ends!
Slice into wedges or squares. Serve plain, or with honey, butter or honey-butter.