Simple and Delicious Cornbread
8 Tbsp butter (or margarine), melted
3 cups buttermilk
3 cups yellow cornmeal
1 cup all-purpose flour
1 rounded Tbsp baking powder
1 tsp baking soda
1 Tbsp sugar (or a little more more if you prefer a slightly sweeter cornbread)
2 tsp salt (or a little more for a saltier cornbread)
Preheat oven to 375F. Grease 9x13 inch baking dish/pan with some butter or margarine. Combine eggs, buttermilk, melted butter and whisk. To a bowl add cornmeal, flour, baking powder, salt, sugar, baking soda and whisk.
Add wet to dry ingredients and stir until just combined. Bake until top is nicely browned, about 30-40 minutes or less*, and confirm that bread is thoroughly baked through by inserting a knife into the centre of the loaf. Bread is ready when knife comes out clean. Cool for about 5 minutes before cutting into portions.
*Vary time according to size of baking pans you're using. For example, I used one square aluminium cake pan (approx. 7.5 x 7.5 x 1.75") and two small aluminium loaf pans (approx. 3.5 x 5.5 x 1.75") for this recipe, filling each pan to about 3/4 capacity (leaving a little space for bread to rise), and baked them only for about 25 minutes.
My acquaintance with cornbread is as yet fairly minimal, but my guess is that this would go great with chowders, and savoury salads such as chicken avocado salad. Any Southerner (US) would probably be able to tell you lots more including stories that feature cornbread.