Sunday, October 25, 2009

Buttermilk Cornbread Recipe

We loved this cornbread recipe!!  It was moist and so delicious with butter and honey.  Previously I have been using a mix that I bought at the store.  I wanted to make something from scratch though and found this recipe here.  I think this was just as easy to make as the packaged version.  Basically, just stir the ingredients together, pour them in the pan and bake!  Next time I will try some healthy upgrades by decreasing the sugar and by replacing the all-purpose flour with whole wheat flour.  We ate these with this most delicious chili.  They both make for excellent leftovers too.  Enjoy!

Grandma's Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees.  Grease an 8 inch square pan.
2. Melt butter in large skillet.  Remove from heat and stir 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.

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