Wednesday, August 3, 2016

Buttermilk Cornbread



It's kinda funny and odd that I'm posting this cornbread recipe and it is August. Cornbread is a staple side dish in our house during the fall and winter. We love to eat it with hot soup on a cold, crisp day. But here we are in AUGUST, and it's definitely not cold or crisp around here... But we still love our cornbread! 


^^^This vintage, brown pan is from Grandma's house. I totally want to steal it, shhh ;)


This cornbread is a perfect savory or sweet option. Our family (after eating it with our soup) likes to dish up hot pieces of this cornbread and slather it with butter and maple syrup or honey. It's seriously SO good!


So here's a little piece of fall for your summer season, or for whatever season you want! Because around here, you can make cornbread any day of the year, because it's always good!


Buttermilk Cornbread
Modified from The Silver Palate Cookbook
INGREDIENTS
1 cup stone-ground cornmeal
1 cup flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 Tablespoons butter, melted
1 egg, slightly beaten

DIRECTIONS
1. Preheat oven to 400° Fahrenheit. Grease a 9x9-inch-square baking pan.
2. Stir dry ingredients together in a large mixing bowl. Then stir in buttermilk, butter, and egg.
3. Pour batter into prepared pan. Cook for 25 minutes or until edges are lightly browned and a toothpick inserted in the center comes out clean.

*Want to make muffins? Spoon batter into greased muffin tins and bake for about 20 minutes.
*Want to make a 9x13-inch pan? 1 and 1/2 this recipe.


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