Although Fall began officially in September. I can’t really grab a hold until October. And to celebrate my unofficial beginning of my very favorite season, I am posting one of my most frequently asked-for recipes. If I had a dollar for every time someone wants this recipe, I could buy another electric pressure cooker. Oh wait, I bought that last week and I’m insanely excited about it. But more about that later. This cornbread is a keeper. I’ve made it for years, and whether it accompanies chili or raspberry jam, it is the very best. And yet another shout out to JM in San Francisco. She gave this recipe to me in the first place. She’s a genius and I hope she knows it.
The Best Cornbread
1 cup sugar*
2 cups buttermilk
2 cups flour
1 cup cornmeal
1 tsp. salt
2 tsp. baking soda
1 cup vegetable oil**
Mix eggs, sugar, and buttermilk together. Add the rest of the ingredients. Bake in a 9X13 at 400 for 15-25 minutes.
*This amount of sugar is a bit steep for me. Ever since I read Good Calories, Bad Calories, I cringe at really sweet things that are meant to be savory. I belong to the camp that believes cornbread is a savory, not a sweet. So, I usually about about 1/2 cup sugar or even less if I’m feeling really tough. Sorry I’m not that much fun anymore.
**I’ve made this with 1 cup of butter instead of oil, and boy oh boy is it divine. A bit more fattening and expensive, but divine nonetheless.