We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.
ENJOY
THEEEE Best Cornbread Ever!
1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease
Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.
In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.
Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.
Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.
Dad Cooks @ Recipe Redux 
Ooooh, this looks really good….I haven’t made cornbread in a while so I think I’ll try this one….thanks for sharing!