I hate having ingredients go to waste, so I always love being able to make something that uses up extra ingredients and tastes amazing.
This cornbread is so flavorful and tender and goes perfectly with a bowl of chili or soup. It just may be my new go-to cornbread!!
1/2 cup plus 1 tablespoon butter
2/3 cup sugar
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
1/2 teaspoon salt
1 cup corn
Preheat the oven to 350F. Place 1 tablespoon of butter in a 9 to 12-inch cast iron skillet. Place the skillet in the oven to heat up while you prepare the cornbread.
Melt the butter and place in a large bowl. Add the sugar and still well. Add the eggs and quickly stir until completely combined. Stir in the buttermilk and baking soda. Add the cornmeal, flour and salt and stir until almost smooth. Fold in the corn Remove the pan from the oven and pour the batter in. Return to the oven and bake for 30-40 minutes, or until a tester inserted in the center comes out clean.