Growing up in the South, spicy food became a love of mine.  So did a little something that just made spicy food so much tastier - cornbread.  I absolutely love the contrast of the sweet and the spicy.  One of my favorite aspects of a crawfish boil is the corn that soaks up the spices.  I can find the same flavor any time I make cornbread and crumble it into anything spicy - Gumbo, Chili, Jambalaya.  But honestly, Cornbread is just plain awesome anytime.

This particular recipe is fantastic.  It comes out full of sweet flavor, and moist.  DO NOT, I repeat, DO NOT overcook this.  I have found that 30 minutes is perfect.  It might be tempting to leave it in for a few more minutes, but don't.  You'll dry it out and make it mealy.  If you are uncertain, stick a toothpick in the center.  As long as it comes out clean, you're good to go.



1/2 cup butter
2/3 cup sugar
2 large eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt


1. Preheat oven to 375 degrees.  Grease bottom and sides of 8x8" pan.

2. Place butter in a microwave safe bowl.  Melt butter in microwave.  Whisk in sugar and eggs.  Add buttermilk.  In a separate bowl, combine baking soda, cornmeal, flour, and salt.  Add to liquid and stir until combined, but there should still be some small lumps.  Set aside and allow to sit for 10 minutes.  Pour batter into pan.

3. Bake for 30 minutes or until edges and top begin to brown.  Remove from oven and allow to sit for a minimum of 15 minutes before serving.

Serves 8