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oola_gw

RECIPE: cornbread in answer to mrs charms request in Feb 2005

oola
15 years ago

I am a new member on this forum, so I hope this is in the right place.

I spent hours and hours reading all of the postings and this morning I realized that the Garden Web has other things too. Now I see many more hours of browsing.

This came from an old issue of Mother Earth News.

Buttermilk Cornbread

Preheat oven to 375 degrees

1 1/2 cups yellow cornmeal

1/2 cup flour

1 TABLESPOON baking powder

2-4 Tbsp sugar (I use 3)

1/4 tsp salt

mix all of the above and set aside.

Measure 1 1/4 cups buttermilk into medium bowl; stir in 1/4 tsp baking soda; it will fizz slightly. (I use milk with a Tbsp vinegar to sour it, instead of the buttermilk. I cannot see any difference)

Heat a Tablespoon of butter in a 10 inch cast iron skillet.

It should be hot but don't let the butter brown. Timing of tasks is important.

Break egg into cornmeal. Add 1/3 cup of oil and mix. Add the buttermilk mixture and stir just enough to incorporate all the dry ingredients. Be sure skillet is HOT; pour mix into hot skillet and immediately place in preheated oven. Bake about 25 minutes. Remove; butter the top and cut in 8 pie shaped wedges. The result will be a coarse, heavy, crusty cornbread.

For a more "tender" cake like cornbread, use 1 cup each of flour and cornbread and bake in a square, oiled plan.

NOTE:

I prefer to mix the buttermilk mixture with the eggs and oil, well mixed, then add to the dry ingredients.

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