How To Make Cornbread

Preheat oven to 375°F.

Melt the butter in a 12-inch cast iron skillet on the stove over medium heat. This gets the pan hot, which helps create crispy edges. When almost melted, turn off the heat and allow to finish melting.

In a large bowl, whisk together the sugar and melted butter from the skillet. Quickly add the eggs and whisk until combined.

In another small bowl, stir together the buttermilk and baking soda to allow the baking soda to activate. Pour the milk into the sugar mixture and whisk well.

Add cornmeal, flour, and salt to the bowl and whisk until well combined and only a few lumps remain.

Use a paper towel to spread any butter remaining in the skillet up the sides. If it is not well coated, lightly spray with non-stick spray. Pour in the batter, then bake for 30-40 minutes, or until a toothpick comes out clean.

Allow to cool for 10 minutes, then serve warm.

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Spray baking dish or muffin pan with baking spray.

In a medium bowl, gently melt butter in the microwave. Whisk in sugar. Then add in eggs until combined.

In a separate bowl, stir together the buttermilk and baking soda to allow the baking soda to activate. Pour the milk into the sugar mixture and whisk well.

Add cornmeal, flour, and salt to the bowl and whisk until well combined and only a few lumps remain.

For baking dish: Bake for 30 minutes. Check for doneness. Depending on the material of the baking dish it could take up to 50 minutes for the cornbread to be done. It is done when the edges are turning golden brown and a toothpick comes out clean.For cornbread muffins: Fill each prepared muffin cup 2/3 full of batter. Bake for 18-23 minutes or until the tops are slightly golden brown and the toothpick comes out clean.