A few days before Christmas I decided to cook the Buttermilk Cornbread mainly so it was one less thing I had to cook on Christmas day. I live in Australia where ready made cornbread isn't accessible, so I had to cook my own.
1/4 cup unsalted butter, melted, plus more for baking pan
1 cup yellow cornmeal
1 cup plain flour
1/4 cup caster sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1 cup buttermilk
1. Preheat oven to 205 degrees Celsius. Grease a square baking pan. In a bowl, combine cornmeal, flour, sugar, baking power, baking soda and salt. In another bowl, whisk together buttermilk, butter and eggs. Add to flour mixture and stir just until combined. Transfer to baking pan and smooth top.
2. Bake until a toothpick inserted in centre comes out clean, from 20 to 25 minutes. Let bread cool on a wire rack before serving.
This bread was a lot easier to make than I had imagined. I actually snuck a taste of it and I thought it tasted really nice on it's own too. It was a relief to get something out of the way before Christmas and step one of the Turkey making out of the way.