Recipe: Sweet Cornbread

What's better than cornbread with dinner? Nothing that I can think of, honestly. I prefer sweet cornbread over the more hearty, savory kind.

This was delicious and super easy. I made this a few hours ahead of time of a dinner party and it was perfectly timed for dinner. It was the perfect compliement to grilled bratwurst and mac and cheese, and perfectly paired with my .

I highly suggest, making this for your next dinner party or family gathering instead of rolls, as a nice surprise for your guests.

Ingredients

• 1/2 cup (1 stick) chilled unsalted butter
• 2 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1/3 cup sour cream
• 2 large eggs

Directions

1. Preheat oven to 400 degrees.
2. Grease an 8x8x2 baking pan.
3. Blend the cornmeal, flour, sugar, baking powder, salt and baking soda.
4. Add the butter, cubed into ½-inch cubes. Blend until the butter is reduced to tiny pieces and the mix looks like sand. Set dry mixture aside.
5. In a separate large bowl, whisk in the buttermilk, sour cream and eggs until blended.
6. Add the dry ingredients to the wet and stir until moistened.
7. Pour batter into the prepared pan
8. Bake 25 to 30 minutes, until tester comes out clean and top is golden brown.
9. Serve warm and refrigerate the leftovers.