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One of our most favorite things is this cornbread, served warm and slathered with salted butter and creamed honey or as is, alongside a big bowl of chili. If you don’t devour the whole pan in a day or two, freeze it to use as stuffing, as a crumb coating for pork chops, or cubed, toasted, and tossed into soups or salads.
1 ½ cups cornmeal
1 cup all-purpose flour
4 tablespoons brown sugar
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk
2 large eggs
8 tablespoon butter, melted and cooled slightly
Spray the 3.5 Quart Sauté Pan with non-stick cooking spray and set aside.
Whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl.
Whisk together the buttermilk and eggs in another bowl.
Whisk the buttermilk mixture into the cornmeal mixture until just blended. Fold in the butter and scrape the batter into the prepared skillet. Smooth the batter out to the edges of the pan.
Cover the pan and cook over low heat until the cornbread has risen and a few moist crumbs cling to a cake tester, about 30 minutes. Serve warm or at room temperature