Chili and cornbread pair nicely together on a cool evening.
Note: Corn, soy and sugar are high in GMO's and pesticides. Aim to buy organic (which is, by definition, non-GMO) when shopping for products that contain corn, soy and sugar.
½ cup salted butter (8 tablespoons)
2/3 cup white sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal (here is a good brand that is non-GMO)
1 cup flour
Preheat oven to 375 degrees, or 350 degrees convection bake.
In a large, microwaveable bowl, melt the butter at a low power setting (20%). Add sugar and whisk to combine. Add eggs and whisk to combine. Add buttermilk and baking soda at the same time, and whisk thoroughly. Add cornmeal and flour all at once, and whisk just until blended (a few lumps are okay).
Pour into an 8- or 9-inch square stone pan (if using a metal or glass pan, then grease the pan first). Cornbread is done when top is golden brown and a toothpick inserted in the center comes out clean; about 28-35 minutes.