Tuesday, July 26, 2011

Buttermilk Cornbread

Who says cornbread is just for cold weather and chili? I think it goes great with BBQing too!
My son LOVES cornbread, especially with warm out of the oven topped with a pool of melting butter and honey!
This is a sweet cornbread, but not too sweet, so you may want to increase the sugar to 3/4 a cup if you want it sweeter. This bread BEGS for honey, so don't forget to add that to your grocery list!

Also, use a wooden spoon! I can't tell you why, but using a wooden spoon on baking recipes makes a big difference.   It really does! Try it. :)

Oh, and about 20 or so minutes before you plan to make this, pull out a cup of your buttermilk and an egg out of the fridge to come to room temp.  It has to be room temp! I hear to quicken this process, you can put the egg in warm tap water for a couple minutes, but I haven't tried this. I'm afraid of coming out with a scrambled egg.

On to the recipe!

Preheat oven to 400 degrees.
Sift together in a large bowl:
  • 1 cup of flour
  • 1/2 cup cornmeal, yellow or white, I used yellow
  • 1/2 cup white sugar (or more if you like it sweeter)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

In separate smaller bowl, whisk together:
  • 1 cup of buttermilk, room temp
  • 1/4 cup veggie oil
  • 1 egg, room temp

Make a well in the center of the dry ingredients and mix with a wooden spoon until JUST blended. It will be lumpy. Let sit 5 minutes. After 5 minutes, it'll have a fluffy feel to it. Give it 2 or 3 more gentle stirs.

Pour into a greased (I use the spray Pam type stuff)  8x8 or so square glass baking dish, and bake in a preheated 400* oven for 15- 20 minutes, until a toothpick inserted in the middle comes out clean and the top is golden.
While it's still hot, brush well with butter!
Serve warm with honey! (and more butter, if desired!)

Good in any season, if you ask me! Goes great with a BBQ!

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