Thursday, December 20, 2012

Buttermilk Cornbread

Cornbread can be a tricky thing. So many people have very specific preferences and tastes. A lot of people like thin savory cornbread, others like thicker sweet cornbread, and some people even like actual corn kernels in their batter, all types of corn bread have their place, and are delicious in their own ways but I'm partial to the sweeter varieties. This recipe is a good one for the people who prefer their cornbread sweet and buttery. This bread is dense and moist and has a lot of yummy flavor. The tangyness from the buttermilk, the sweetness from the sugar. It's so good. Great with a big bowl of chili or a heaping pile of jambalaya, even yummy by it's self for breakfast with some raspberry jam and honey. Anyway you eat it, it's sure to be delicious!

Buttermilk Cornbread


1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Preheat oven to 375 degrees, and grease an 8 inch square pan.

Melt butter in large pot and then remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

* Don't have buttermilk? That's ok - make your own! For every one cup of buttermilk you need add 1 tablespoon of vinegar or lemon juice to the milk. Let the mixture stand for 5 minutes before using.
*I don't use buttermilk super often when I cook so I buy dry buttermilk powder and keep it in the fridge that way when a recipe calls for it I have it on hand, and I don't have to send husband to the store.

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