Buttermilk Cornbread

When I was preparing to make the white chicken chili, I thought about what might be nice to pare with it. Okay, maybe it was the other way around… what would go well with cornbread. I know it went both ways over the course of the weeks I had been mulling this idea over.

I’ve had this recipe bookmarked for a while and just needed the right time to make it. I happened to have all of the ingredients on hand so I really had no excuse not to make it. I was slightyl fearful that what appeared to be a simple recipe maybe would turn out to not be so simple afterall. Not the case!

Cornbread is beyond easy, anyone can make it. And I do really mean that. There is little chance of ruining it. I think the only way you could seriously have issues here is if you way overcooked it, but if you have a timer and are paying attention then you’ll be golden. It’s not nearly as tricky as brownies can be, trying to time it just right to take them out of the oven so they’re still gooey but cooked and not overcooked. When these start to show color, you pull them out of the oven and they’re done. The end. Delicious and a wonderful partner with any chili, soup or chowder.

Yield: serves 9-12

Cook Time: 30-35 minutes

Buttermilk Cornbread

Ingredients:

1/2 C butter, melted
2/3 C sugar
2 eggs
1 C buttermilk
1/2 tsp baking soda
1 C cornmeal
1 C flour
1/2 tsp salt

Directions:

Preheat oven to 375 degrees. Line a square baking pan with parchment paper, allowing the edges to be slightly higher than the pan itself for easy grabbing later.

In a medium bowl, combine warm melted butter and sugar. Add eggs and stir well. In a large measuring cup, combine buttermilk and baking soda. Pour into butter and egg mixture. Stir. Add cornmeal, flour and salt. Stir just until blended together and thick. Mixture may be slightly lumpy, that's okay. It's not meant to be super smooth.

Pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick or cake tester inserted comes out clean or with just a few crumbs clinging on. Be sure to test the center of the pan since that has the highest point.

Let cool in pan for 10-15 minutes before carefully removing and slicing into squares with a serrated knife.

Store in an airtight container for up to several days.

Recipe source: allrecipes


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2 Responses to “Buttermilk Cornbread”

  1. #
    1
    Danae (The Busty Baker) — November 17, 2010 at 11:58 pm

    Mmm I LOVE cornbread! I could eat just cornbread for dinner and be perfectly content. (In fact, I have.. I blame it on being a poor college student, but hey. I’d totally do it again.) I’m definitely going to try this out!

  2. #
    2
    Chris @ TheKeenanCookbook — March 21, 2012 at 8:25 pm

    We made this and it was DELICIOUS! We had it with pulled pork – such a great combo. A worthy Taste Test Thursday addition! We’ll be sharing it tomorrow, thanks :)

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