|1/4 pound butter1/3 cup white sugar
1/3 cup honey
1 cup buttermilk
(to make your own buttermilk
Add 1 tablespoon of white
vinegar to 2% or homo milk)
|1/2 teaspoon baking soda1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 cup or more of sharp cheddar cheese – grated
2 chopped chives (optional)
6 slices bacon, sliced (optional)
Fresh or dried parsley (optional)
|Preheat oven to 375 degrees F (175 degrees C).Melt butter in large bowl in microwave, or on stove if using cast iron.
Remove from heat and stir in sugar and mix well (add a tablespoon of extra sugar if you like your cornbread very sweet). 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 well blended and few lumps remain. Add bacon and chives if you are adding these. Sprinkle cheese on top, then parsley if you are using parsley.
For muffins: lined muffin tins for 25-35 min or until toothpick comes out clean and muffins are lightly browned.
For casserole dish, pie plate, or cast iron pan: 30-40 min or until toothpick comes out clean and it is lightly browned.
Serve warm with butter.