Thursday, April 4, 2013

Country Buttermilk Cornbread


 I have tried a lot of different cornbread recipes. There are a few homemade from scratch that I like, but sometimes the short cut store bought, "just add water" are just as good... BUT IF YOUR'E GONNA DO IT RIGHT- give this one a try!
I came across a new recipe that includes buttermilk, and I cant believe the difference it makes in the moistness and chewiness of the bread. Most cornbread just crumbles apart... not this one. It is bouncy and bread like. The other thing I like about it, is it's not too sweet, so if you wanted, you could make it a savory corn bread and add jalapenos, corn or whatever other little goodies you want to make it a more hearty savory bread.
Today  I wanted sweet, so I made it with honey butter, and it was so tasty.
Recipe Country Buttermilk Cornbread:
Recipe source: Emmy in her Element
2 large eggs
1 1/2 cups yellow corn meal
1/2 cup all purpose flour
1 1/2 cups buttermilk (Don't have any buttermilk? just add 1 tablespoon lemon juice and enough milk to make 1 cup... let stand for a few minutes)
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
(Any extra ingredients such as jalapenos, corn, cheese, craisens...etc.)
Mix all ingredients together with a wire wisk. Heat oven to 450 degrees, and pour into a 8x11" greased pan. Bake for 25-30 minutes or until golden on top.
3 Tablespoons (room temperature) butter
1 Tablespoon Honey
2 "shakes" ground cinnamon
Mix together and enjoy on warm Cornbread

 I cheat a little and drizzle extra honey on top :) This recipe is a wonderful and fast little side dish that your family is sure to love! I hope you enjoy it.
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