Recipes
BUTTERMILK CORNBREAD
Buttermilk Cornbread
This is a sweet, tangy, cake-like cornbread that goes equally well with chili or with honey for dessert. The recipe is from a friend of mine.
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PrintINGREDIENTS
- Cooking Time: 40
- Servings: 9
- ¼ lb butter (4 tbsp)
- 2/3 cup white granulated sugar
- 2 eggs
- 1 cup buttermilk
- ½ tsp baking soda
- 1 cup cornmeal
- 1 cup all purpose flour
- ½ tsp salt
DIRECTIONS
Preheat oven to 375 degrees.
Spray an 8 inch square pan with non-stick spray. Melt butter.
In a large bowl, stir together the sugar and the melted butter.
Add the eggs and beat until well mixed.
Add the buttermilk and baking soda and stir to combine.
Stir in the cornmeal, flour, and salt until just blended. Lumps are just fine.
Pour the batter into the pan.
Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Cut into nine squares (3 cuts on each side) and serve.
Variations:
• Replace the buttermilk with 1 cup of plain low fat yogurt for a lower fat bread
with the same tang.
• Add ½ cup of corn, either fresh or frozen that has been thawed and well drained.
RECIPE BACKSTORY
This is a sweet, tangy, cake-like cornbread that goes equally well with chili or with honey for dessert. The recipe is from a friend of mine.
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