Tuesday, February 15, 2011

Buttermilk Cornbread

I have been looking for a moist cornbread recipe that Blaine would eat.  I found one!  (On Allrecipes.com)

1/2 cup butter
2/3 cup white sugar (I used honey)
2 eggs
1 cup buttermilk (I used milk with 1 T. lemon juice)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour (I used Sorghum flour to make it gluten free)
1/2 teaspoon salt


   1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. (I used a cast iron skillet)
   2. Melt butter in large skillet. 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.
   3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
I added a cup of frozen sweet corn kernels.  We ate ours with chili and it was delicious!