A few weeks ago, I met my college friends for dinner at one of their favorite restaurants, The Cherry Creek Grill. We had much to celebrate, since Sarah was days away from becoming a mother and Christina recently became engaged. They’ve been coming to the grill for years for two reasons: the macho salad (no that isn’t a typo) and the skillet cornbread.
While I don’t have a cast iron skillet, the cornbread was the inspiration for one of our clean out the cupboard days. We had some buttermilk left over from making pancakes and some cornmeal that had been sitting around for who knows how long, and this recipe let us use up both at the same time. The recipe is simple enough, but as you’ll see, it calls for a stick of butter. This is definitely not an everyday food.
1/2 cup butter
1/2 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
Preheat oven to 375F/190C. Line an 8x8 pan with parchment paper
Melt 1/2 cup butter in a large microwave-safe bowl. Let the butter come to room temperature and then stir in a 1/2 cup sugar. Once the sugar is combined, stir in the 2 eggs, one at a time.
In a separate bowl, combine the 1 cup buttermilk and 1/2 teaspoon baking soda. Once combined stir it into the butter mixture.
Finally, stir in 1 cup cornmeal, 1 cup all-purpose flour and a 1/2 teaspoon salt. Stir until well combined and few lumps remain, then spread into pan and bake 30-40 minutes, until a toothpick inserted into the center comes out clean.