Buttermilk Cornbread

Ingredients

1 1/2 cups yellow or white cornmeal
1/2 cup all-purpose flour
* 1 1/2 cups buttermilk
or
* 6 tablespoons dry cultured buttermilk mix
1/4 cup vegetable oil
2 teaspoons baking powder
1/2 teaspoon baking soda
* optional 1 teaspoon sugar
1 teaspoon salt
2 eggs
If using dry buttermilk powder add 1 1/2 cups milk or water to make a thin batter.

Heat oven to 425°F.
Heat oil on stove top to near smoking temperature in a 10 inch or larger cast iron skillet.
In a large bowl, mix all dry ingredients with spoon until blended.
Beat eggs and add to milk or water, mix batter quickly. Don’t over work(mix) your batter.
Carefully pour batter into your very hot skillet. Transfer skillet to your preheated oven.
Bake at 425 degrees F for 25 to 30 minutes until golden brown.

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Why is common sense so uncommon?

10 responses to “Buttermilk Cornbread

  1. Cornbread… It keeps popping up in blogs I read, especially an Alabama based one… It sounds intriguing and tempting, but as any type of food deeply emblematic of a place, I think it would taste so much better if offered by someone for whom it means childhood, homeland and so on. If some ignorant like me tried to bake it, who could tell if the result is worthy of the name ? 🙂

    Liked by 1 person

    • It is my belief that cornbread is a product that came about because in days long past, milled wheat (white) flour was expensive, hard to come by and to store. Corn was abundant, cheap and stored well. Basic cornbread is not a bread as many people think of ‘bread’. Cornbread uses no yeast.
      It is made using baking powder and milk or baking soda and buttermilk. Commonly recipes call for 50 percent white or whole wheat flour and 50 percent corn meal.

      You may very well be right. Cornbread may be an acquired taste, most often from childhood and mama’s cooking.

      Happy Gardening

      Liked by 1 person

  2. Thank you, can’t wait to try this recipe. We all love cornbread in our family, especially with my husbands homemade chilli.

    Liked by 1 person

  3. Sounds good. When I get brave enough I may try it.

    Liked by 1 person

  4. My husband, being an American, asked me for many years to make corn bread. I tried many different recipes for making bread with corn meal in it. He was polite but it was never what he meant. Then on a trip to Boston we finally had what he referred to as “real cornbread”. The good stuff. I asked for the recipe which the place was happily handing out. I was astounded. Baking powder and soda for leaven? No yeast? This was not bread. It was a savoury cake with cornmeal in it. Since then I have been able to make my American husband this food he loves, but I refuse to call it cornbread. It’s a cornmeal CAKE.

    Liked by 1 person

    • Oh and I going to try the recipe because it is low sugar.

      Like

    • Grin … ‘yeast’ mmmm…. most recipes call for 50/50 mix of cornmeal and flour and unless using buttermilk no baking soda.
      In the area I was raised we use more cornmeal and less flour and if available baking soda and buttermilk for the liquid to make a thin batter.
      Also we ‘never’ add sugar to cornbread. When sugar is added it it called corn cake.
      Happy Gardening

      Like

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