There’s nothing more satisfying than a cup of warm chili with a slice of rich cornbread on the side. Our coarse ground cornmeal makes a dense loaf that doesn’t crumble, and our recipe has never failed us. It’s so easy, you don’t need any special tools or mixers. Just a bowl and a spoon or fork. If you want to try something new, drizzle with local honey on top, or fold fresh kernels of corn, a can of green chiles, or berries into the batter.
Lightly grease a pie plate, 9x9 square pan, cake pan, or cast iron skillet.
Preheat the oven to 350 degrees.
Combine both corn meals, flour, baking powder, sugar, and salt in a mixing bowl. Stir to combine.
In a separate bowl, mix baking soda with buttermilk.
Add buttermilk mixture to dry ingredients, then stir to combine.
Mix in eggs and melted butter, stirring until all dry ingredients are moistened.
Pour batter into pan of choice and bake for 20-25 minutes, until golden brown on top.
Cut into squares or triangles.