How to Use this Blog

This blog is designed to be used like a cookbook. I've put tags on each recipe so you can go to the section on that topic just by clicking on the word in the cloud or the list. Some recipes are under more than one category to help you find what you're looking for.

Monday, July 29, 2013

Corn Bread

Personally, I think Paula Deen got a bad rap here lately.  But that's another blog for another time and I may not even get around to it.  But I do want to point out that this recipe is hers.  I don't usually cook her way (too complicated and too Southern.  I'm not that hardcore.)
But I ran out of the packaged cornbread tonight and it just so happens that I have buttermilk in my fridge since I'm such an accomplished cook and all.  So, this was easy as pie for me.
I don't usually have buttermilk so allow me to gloat just a little bit.

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk


Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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