Show me a person who doesn't like cornbread and I'll show you someone that can't be trusted.
Cornbread is really a quickbread, in the same category as your banana and zucchini breads, as it is leavened with baking soda rather than yeast. The use of cornmeal in addition to all-purpose flour gives it the pleasantly grainy quality that we all associate with cornbread. This recipe uses buttermilk or yogurt to give it a delicious tart quality that melds well with the rustic corn.
One of the aspects of cornbread that I personally appreciate is that it can be enjoyed as a savory side dish or a sweet snack, with the addition of butter and honey. Pro-tip: Leftover cornbread + honey + butter + coffee the next morning = a great way to wake up. Makes 9-12 pieces.
1-1/2 cup yellow cornmeal (medium grind preferred)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons brown sugar
1-1/2 cup buttermilk or plain yogurt
8 tablespoons unsalted butter, melted
Preheat oven to 400, butter an 8-inch square baking dish (or loaf, cake pan, or muffin tins).
In a medium bowl, whisk together cornmeal, flour, baking soda, and salt. In a large bowl, mix together the eggs, brown sugar, and yogurt
Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter. Pour batter into prepared baking dish
Bake on the middle rack of the oven for 20-25 minutes, or until golden-brown and cooked through.
Cool in pan for 10 minutes before cutting into squares to serve.