I made these Mini Cornbread Loaves for Thanksgiving to be served with hearty Butternut and Apple soup. I added mixed herbs and sharp cheddar to mine and served with honey butter on the side.
Moist and Easy Cornbread
(Recipe inspired by Paula Deen on foodnetwork.com)
6 tbsp unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
¾ cup all-purpose flour
1 tbsp sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs, lightly beaten
1 ½ cups buttermilk
1 cup old white cheddar grated
1 tbsp mixed dry herbs
Preheat the oven to 425 degrees F. Lightly grease 8 mini loaf pans
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking pans.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.