I couldn't decide what to post today! I was having such a struggle. I decided it was time for a bread. So I chose cornbread. And, lucky for you, this recipe goes really well with the Chili recipe I posted last week. In fact, it's the only thing I pair with that chili. Which just goes to show how lazy I am. OR it just goes to show how delicious this recipe is.
You can choose which one that is (right answer: it's delish).
Anyhow. This cornbread turns out moist every time. It's got just the right amount of sweetness, and Ben tells me secretly that it's even better than his mom's. Which, trust me, is saying something (the woman turns food into edible gold!). So give it a try! Make it with your yummy chili and your husband or children or roomies will be making you out to be a domestic goddess.
Trust me.
As with all great things, here we start with butter.
You can choose which one that is (right answer: it's delish).
Anyhow. This cornbread turns out moist every time. It's got just the right amount of sweetness, and Ben tells me secretly that it's even better than his mom's. Which, trust me, is saying something (the woman turns food into edible gold!). So give it a try! Make it with your yummy chili and your husband or children or roomies will be making you out to be a domestic goddess.
Trust me.
As with all great things, here we start with butter.
Put it into a pan on low-medium heat and let it melt.
While that's going, get yourself some buttermilk.
I never buy buttermilk, so I always end up making it. Just put a teaspoon of lemon juice or vinegar in with your milk and let it sit for about 5 minutes.
While that's going, get yourself some buttermilk.
I never buy buttermilk, so I always end up making it. Just put a teaspoon of lemon juice or vinegar in with your milk and let it sit for about 5 minutes.
Once your butter is all melted, add your sugar.
Then stir in your eggs.
I was testing how photogenic my hand is.
Freezing cold outside=red fingers=not very pretty.
Sorry I let you down, folks.
Freezing cold outside=red fingers=not very pretty.
Sorry I let you down, folks.
Then stir in your buttermilk. Or your fake buttermilk. See how it's kinda turned lumpy. Don't worry. That's what it's supposed to look like.
After you stir that it, pour in your dry ingredients: cornmeal, flour and salt.
It's okay if it's still a little lumpy.
Pour that into your pan and let it cook.
This picture. Oh my. I love how cornbread gets those big cracks.
But do you guys see those 2 specks of something on my bread?
Yeah. They are driving me nuts. But the integrity of the cracks made me feel okay with giving you such a tarnished photo.
But do you guys see those 2 specks of something on my bread?
Yeah. They are driving me nuts. But the integrity of the cracks made me feel okay with giving you such a tarnished photo.
Eat it while it's warm! It almost melts in your mouth.
Here's the recipe (from allrecipes.com):
Recipe
GRANDMOTHER'S BUTTERMILK CORNBREAD
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk*
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
1/2 tsp. salt
Melt butter in a skillet or saucepan. Remove from heat and stir in sugar. Add eggs and beat until blended. Pour in buttermilk, then baking soda and mix well. Stir in cornmeal, flour and salt until few lumps remain. Pour into a greased 8" square pan and bake at 375° for 30-40 minutes, or until golden and an inserted toothpick will come out clean.
*To make your own buttermilk, pour about 1 teaspoon or vinegar or lemon juice into your measuring cup. Fill the remaining cup with milk. Let sit for about 5 minutes, or until mixture is slightly curdled. Then use as directed.
Recipe
GRANDMOTHER'S BUTTERMILK CORNBREAD
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk*
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
1/2 tsp. salt
Melt butter in a skillet or saucepan. Remove from heat and stir in sugar. Add eggs and beat until blended. Pour in buttermilk, then baking soda and mix well. Stir in cornmeal, flour and salt until few lumps remain. Pour into a greased 8" square pan and bake at 375° for 30-40 minutes, or until golden and an inserted toothpick will come out clean.
*To make your own buttermilk, pour about 1 teaspoon or vinegar or lemon juice into your measuring cup. Fill the remaining cup with milk. Let sit for about 5 minutes, or until mixture is slightly curdled. Then use as directed.