There is a wonderful and easy cornbread recipe that I've made many times. It always turns out great. It's from allrecipes.com (http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/) It's a 5-star recipe with nearly 3,900 great reviews.
Ingredients
1/2 cup butter (1 stick)
2/3 white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
Directions
1. Preheat oven to 375 degrees F.
2. Grease an 8 inch square pan
3. Melt butter in large skillet (I do this over very low heat so that the skillet is not too hot when the eggs are added.)
4. As soon as the butter is melted, remove the skillet from the heat and stir in the sugar.
5. Quickly add the eggs and stir until well blended.
6. Combine the buttermilk with the baking soda, and stir into the mixture in the skillet. (I prepare the buttermilk and soda while the butter is melting.)
7. Stir in the cornmeal, flour, and salt until well blended and few lumps remain. (I find that if I add the cornmeal and flour slowly, very few lumps are created.)
8. Pour the batter into the pan.
9. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
A true southerner would be horrified at this recipe because their cornbread contains no sugar. One of my favorite cornbreads is southern cornbread batter and fried in a cast iron frying pan. Slather with butter and eat with red beans and rice. And I'm a Yankee from Connecticut.
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