bits and pieces

Tuesday, February 8, 2011

GAME DAY: Superbowl Round-up - Soft perfect buttermilk cornbread

Yeeehaw. A a couple months back we had a 'Southern' themed family dinner - dishes included po' boys, corn bread, jambalaya, cornbread, fried chicken, and peach cobbler. This escapade did not make the blog as I didn't take any pictures and somehow lost my special spice combo for the fried chicken which is devastating. As I don't actually eat chicken myself coming up with a fingerlicking good recipe was the result of trial and error taste tests with the bf. Poor guy. ANYWAY - this cornbread was MY favourite part of dinner. I made a test batch/extra cornbread the night before and we ended up eating it for dinner and breakfast. It is moist, it is yella', it is smooth, and it's pretty much perfect.
I made this again for the Superbowl and it was G-O-N-E. I am a self-effacing/idiot cook but this is one recipe that I think is just SUPER. I could have this cornbread around all the time and be a happy and chubby girl.

This particular recipe is the result of looking up a bunch of cornbread recipes, coming up with something that sounded reasonable, and then halving the sugar recommended. I find this recipe plenty sweet, so I have no idea how people manage with twice the sugar. Seriously try this cornbread. It is so easy, you can mix it all in one bowl (or in a cast iron pan if you're dedicated), and its REALLY good.

1/2 cup butter
1/3-1/2 cup of sugar
2 eggs
1 cup of buttermilk
1/2 tsp baking soda
1 cup cornmeal

1 cup of flour (I use allpurpose but you can also use whole wheat - just make sure to cook for a bit longer)

1/2 tsp salt

other things you will need:
mixing bowl pan to bake it in/cast iron skillet

  1. preheat your oven to 350. Grease your skillet/pan.
  2. melt your butter.
  3. add the sugar and mix. quickly add in your eggs and beat until blended.
  4. combine your baking soda and buttermilk and blend them together. then add to your eggs-sugar-butter mixture.
  5. stir in your cornmeal, salt, and flour. mix until relatively smooth.
  6. pour into your greased pan and bake for 30-35 minutes (until toothpick comes out clean).
  7. if you are feeling particularly sinful rub a little bit of butter over the top while it is still warm and eat your cornbread the way god intended - soaked with butter

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